Coconut Rice Pudding

You know how you have those chilly wintery days where you just want to fix (and eat) something warm and comforting?  This coconut rice pudding was my answer to the very cold weather we have been having lately.  Here in Northern Minnesota, the actual temps have been consistently below zero for days now, and tonight the low is supposed to be -33 degrees F.  I am not sure how much lower the windchill will be! 

So I made up a nice pot of this pudding to enjoy throughout the weekend.  It reheats easily in the microwave! 

Coconut Rice Pudding

• 1 cup rice (a medium grain works best)
• 1 tablespoon butter
• 1 can coconut milk
• 1 cups water (or milk)
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 teaspoon vanilla

In a large, heavy bottom pot, melt the butter over medium heat.  Add the rice and cook, stirring occasionally, for about two minutes.  I think that doing this enhances the flavor of the rice.  Add the coconut milk, water or milk, salt, sugar, and vanilla. Stir well. Bring the rice mixture up to a boil.  Make sure to stir occasionally to prevent the rice from burning.  After the mixture comes to a boil, reduce the heat to medium/low.  Place the lid askew on the pot, which will allow some of the steam to escape.  Cook for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the liquid and is tender.  If after the timer goes off and the rice isn't tender enough, add a bit more water and cook for another five minutes.  After it is done, remove the pan from heat.  Place cover on the pot and let rest until you are ready to serve (though since it is best served warm, don't let it sit for too long!). When you are ready to serve, fluff the rice with a fork. Top with a sprinkle of cinnamon or nutmeg if desired.