Coconut Rice Pudding

Makes four 1/2-cup servings

This is one of my favorite desserts. Some days, when I’m in the mood, it’s breakfast. I often serve this to friends for dessert to drive home the point that gluten- and dairy-free eating can be delicious. You can use any rice, but my favorite is Arborio, the kind used in making Risotto. It makes a much creamier pudding. The coconut milk adds such a wonderful flavor that I don’t use sugar. I’ve added a small optional amount to the recipe.

1 13.5 ounce can coconut milk

1/2 cup Arborio rice

1/4 cup water

2 TBS. sugar or Agave syrup

1 tsp. vanilla

1/2 tsp. salt

Pour coconut milk into a non-stick saucepan, scraping the can thoroughly of any coconut cream left behind. Heat milk over medium heat until just lightly bubbling. Add remaining ingredients and cook 15 minutes uncovered, stirring occasionally, until most of the milk is absorbed into the rice. The rice should be pudding-like and not dry. Add hot water if needed for proper creaminess. Turn heat off and let rice rest, covered, for 10 minutes. Serve warm or place in parfait cups, cover with plastic wrap, and chill. Optional: serve drizzled with real maple syrup.