Coconut and Brown Rice Pudding

Modified from recipe posted at http://thewitchykitchen.blogspot.com/2010/05/coconut-milk-brown-rice-pudding.html. This actually makes a better breakfast (sub for oatmeal) than dessert (a little too grainy and heavy to eat after another meal).

Ingredients

1.25 cups precooked short grain brown rice

1 cup coconut milk

2 tbsp maple syrup

2 tbsp golden raisins / dried apricots

3/4 tsp vanilla extract

cinnamon for garnish

Preparation

Bring rice, coconut milk, maple syrup, and fruit to a low simmer and allow to cook for 3-4 minutes. Remove from heat and add vanilla. At this point, mixture will be quite liquidy - allow to set overnight in fridge. Once ready to serve, remove from fridge and let warm up at room temperature for an hour or heat in microwave. Sprinkle with cinnamon.

Serves 2.