Coconut Rice Pudding

Leftover rice and coconut milk combine to make a creamy, delicious, and vegan breakfast or dessert.

Rice is a great staple food. It's inexpensive, easy to cook, versatile, and delicious. Since moving to Hawaii, I eat much more rice than I used to. A scoop or two of rice is often on the side of or the main component of many local meals. While I don't have rice with every meal, I use it often. I use rice in stir-fries, beans and rice, fried rice, soups, stews, and casseroles. It never hurts to make extra rice because it will be eaten.

It never hurts to make extra rice. It will be eaten. [Tweet this]

A sweet way to use leftover rice is rice pudding. It's such a simple recipe I always wonder why I don't make it more often. Rice pudding makes a great breakfast or dessert and it's delicious. Don't worry about making too much rice next time you cook.

There is no such thing as too much rice. Make Coconut Rice Pudding with leftovers. [Tweet this]

Coconut Rice Pudding

Servings: 4
Cook time: 20 minutes

Ingredients:

2 cups cooked rice (leftover rice is great)
1 (14 ounce) can coconut milk
2 Tablespoons maple syrup (optional)
1 dash of vanilla extract
Banana slices or other fruit

In a large saucepan, over medium heat, combine the rice (cold right from the fridge is fine), coconut milk, and syrup if using.

Stir and mix well breaking up any clumps of rice. Cook over medium heat, stirring frequently, until thickened (about 15-20 minutes).

Remove from heat and stir in the vanilla extract.

Serve hot or cold topped with bananas or other fruit. It would be great with some toasted shredded coconut too.

Makes about 4 servings.

Enjoy.