½ cup roasted pistachios or shredded coconut (optional)
Instructions
In a medium saucepan, cook the rice according to the package instructions, substituting coconut water for regular water.
When the rice is done cooking, add all of the remaining ingredients and stir well.
Let the pudding rest on the stovetop until you’re ready to serve it.
Garnish with a dash of cinnamon and/or pistachio pieces or coconut.
Notes
This recipe tastes best when served warm. If it needs to be reheated, be careful not to scald the coconut milk or it will create a gooey, inedible mess.
For an extra treat, serve this coconut rice pudding with fruit, such as mango, peach, plum, or figs.
Recipe by Eat Like a Yogi at https://eatlikeayogi.com/coconut-rice-pudding/