Coconut Brown Rice Pudding
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- 2 (13 1/2-ounce) cans light coconut milk
- 3 1/4 cups milk substitute
- 3/4 cup short-grain brown rice (preferably organic)
- 1/4 teaspoon fine salt
- 1/2 cup sugar
Put the coconut milk, milk substitute, rice, salt and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat so the liquid simmers very gently. Cook uncovered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1 1/2 hours.
Remove the pudding from the heat and transfer to a bowl, or divide among 4 to 6 individual bowls. Press plastic wrap directly on the surface of the pudding and cool in the refrigerator, about 1 hour.
To serve, top with brown sugar and bananas.
Other topping suggestions: Diced fresh pineapple with toasted coconut and finely grated lime zest, berries or peaches sweetned with honey or 2/3 cup dried blueberries steeped in 1/2 cup boiling water.