I usually end up making too much rice whenever I cook it. I usually make a simple snack of the leftovers by adding some salted butter, or throwing it into Monday night stir-fry when I use up any leftover veggies or whatnot.
However, this time I decided to try something different. I wanted to make some rice pudding, but I had no cream or whole milk, and didn’t feel like stirring over a pot forever. So I whipped up this simple coconut rice pudding. It uses leftover rice, 2% milk (though whole would be fantastic), and some fresh vanilla because, well, I love vanilla. If you have some coconut flakes, I would highly suggest you garnish with them.
Simple and easy, it’s a nice little way to use up that extra rice.
Vanilla Coconut Rice Pudding
- 2 cups of whole or 2% milk
- 1 vanilla bean, insides scraped out
- 1 1/2 cups of coconut milk
- pinch of salt
- 1 1/2 cups of cold cooked rice
- 1/3 cup of sugar
Combine all the ingredients together in a saucepan and simmer over medium-low heat for 40 minutes. Allows to cool and serve.