Submitted by: Kristin
Prep Time: 0 Seconds
Cook Time: 0 Seconds
Servings: 6
Rice pudding
1 1/2 c. water
2 1/4 c. canned coconut milk
3/4 c. dried cranberries
1 pinch sea salt
1 pinch cinnamon
1 pinch nutmeg
1 1/2 c. basmati rice
3 tsp. coconut
Shred some coconut. In a large saucepan combine rice, coconut milk, and salt. Stir. Cook on low for +/- 1 houruntil rice is tender but not mushy. Add cranberries and spices, to taste. Mix lightly, cool and place in a large glass serving dish (or into indivdual portion cups).
Topping: Lightly toast coconut under broiler (Watch carefully) then sprinkle over top or rice mixture. Enjoy.
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