Coconut Milk Rice Pudding

By jennKI

variation of recipe by Cindy Demmer on vegweb.com

Ingredients

• 2 cups Cooked Brown Rice
• 1 can Coconut Milk
• 1/4 cup Sucanat
• 1/4 tsp Sea Salt
• 1 tsp Cinnamon
• 1 tsp Vanilla Extract
• 1/2 cup Raisins
• (variation add 1/2 tsp cardamom)

Preparation

Step 1

Heat the coconut milk in a heavy saucepot, over medium heat, until it comes to a simmer.

Add sweetener, salt, and cinnamon and stir until dissolved.

Add the cooked rice and heat through.

Simmer until it thickens but don't allow it to become too dry, the rice will continue to absorb the milk as it cools.

Add raisins and vanilla extract and let simmer for a few more minutes.

Serve warm or chilled.