Coconut Rice Pudding

Coconut Rice Pudding
Note: 

I sampled this vegan delight at the Boulder Dushanbe Teahouse during my Colorado visit, and it brought back memories of my grandmother's rice pudding.  The added yumminess and sophistication of the coconut milk makes it super-delicious!

Time: 
1.5 hours
Ingredients: 
1 1/2 cups cooked rice
2 cups unsweetened coconut milk
1 1/2 cups soy milk
1/3 cup sugar
pinch of salt
Shredded toasted coconut
Dash of cinnamon
Dried apricots (optional)
Directions: 
  1. Combine all the ingredients except the shredded coconut, cinnamon, and dried apricots, in a saucepan over meium-low heat.
  2. Simmer, stirring often, until thickened, approximately 1 hour.
  3. Stir in some shredded coconut, top with more shredded coconut, cinnamon, and dried apricots.
Serves: 
4

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