Ingredients:
- 2 cups cooked rice
- 1 can (13.5 ounces) coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup sweetened shredded coconut
Instructions: - In a medium saucepan, combine the cooked rice, coconut milk, sugar, salt, and cinnamon. Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 10 minutes, or until the pudding has thickened.
- Remove from heat and stir in the shredded coconut.
- Pour the pudding into individual serving bowls and chill for at least 2 hours, or until set.
Tips: - For a richer flavor, use full-fat coconut milk.
- To make the pudding even more decadent, top with whipped cream and fresh fruit.
- Leftovers can be stored in the refrigerator for up to 3 days.
Additional notes: - This recipe is gluten-free.
- This recipe is also dairy-free if you use vegan butter.
I hope you enjoy this recipe!