Coconut Rice Pudding

I've been playing around with rice pudding recipes, and so far this is my favorite! It is largely this recipe with a few additions. I hope you like it as much as I do!

Coconut Rice Pudding

(2 servings)

Ingredients

2 cups of freshly cooked rice*

3/4 cup of coconut milk**

3/4 cup of milk

1/2 cup of sugar

1/2 tablespoon of shredded coconut

Cardamom (to taste)

Cinnamon (to taste)

Nutmeg (to taste)

Salt (to taste)

1/2 cup of milk

1 egg

1/2 tablespoon of butter

1 teaspoon of rose water

1/2 teaspoon of vanilla

*Brown or white or whatever your preference is!

**This worked out to half of a 400ml/14oz can for me.

Directions

1) In a medium-sized pot combined the rice, milks, sugar, shredded coconut, salt, and spices (I usually give the cinnamon two or three light shakes and the others a good shake) and cook over medium heat until thick and creamy (15 minutes or so), stirring regularly to keep everything from burning.

2) On a stirring break whisk together the egg and remaining milk in a small bowl.

3) Once the rice pudding has thickened temper the whisked egg and milk with a couple heaping spoons of the pudding, then stir the mixture into the pot and continue stirring continuously for another couple of minutes.

4) Remove the pot from the heat, incorporate the butter, rose water, and vanilla, and chill.

5) Serve as is or with whatever toppings you desire, and enjoy!