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Coconut Rice Pudding

1 cup Long Grain White Rice
1 can (Approx. 13.6 ounces) Coconut Milk, Full fat, not the Light Version
2 cups Water
½ cup sweetened coconut
½ cup raisins or black currants
4 Vanilla Beans, Scraped
½ tsp. salt
2 tablespoons Pure Vanilla Extract
1 tablespoon Cinnamon
¼ cup Honey

In a medium saucepan, combine the rice, coconut milk, water, sweetened coconut, raisins, salt and seeds from the vanilla beans.
Cover and bring to a boil over medium heat.
Once it reaches a boil, reduce the heat to low and simmer until all the liquid is absorbed into the rice (about 20 minutes)

Add the vanilla extract, cinnamon, and honey and stir to combine.

Taste and add any extra vanilla extract or cinnamon according to your taste..
If serving hot, serve immediately.

It serving warm, let the rice pudding cool for about 10 minutes before serving.

If you prefer your rice pudding cold , transfer the rice pudding to a bowl and place in the refrigerator to chill completely, about 30 minutes to 1 hour.
You can also speed up the chilling process by placing the rice pudding in the freezer.
This rice pudding lasts up to 1 week in a sealed container in the refrigerator.

Mmmm...sounds awesome, I'll have to try it!

My mom's recipe for raisin rice pudding is more like a custard, and needs to be baked in a water bath, so I am looking forward to this "stove-top" method!

Thanks!

The only change I'll make is to hold off on the Cinnamon til serving time, and then dust the top with it...
It tastes great, but makes the pudding a brownish color...
I prefer a white colored rice pudding, it just looks more appealing...