Coconut-Ginger Rice Pudding
The amount of rice you need here is approximate. I didn’t have quite 3 cups. 2 1/2 cups would be fine with this amount of milk. If you have a bit more than 3 cups, feel free to add more milk to keep the consistency.
3 cups cooked jasmine rice
1/2 cup vanilla sugar OR 1/2 cup sugar and 1/2 t vanilla extract (add extract at end of cooking time)
19 oz. can coconut milk
1/2 cup milk (I used skim)
1/8 t salt (big pinch)
1/2 t fresh grated ginger
1/2 t fresh grated lime zest
Combine all ingredients in a medium saucepan. Stir well and bring to a simmer over medium heat. Continue to cook, stirring often, until mixture thickens, about 15 minutes.
Serve warm or at room temperature with optional garnishes of toasted coconut and grated lime zest. You can also refrigerate the pudding until serving but it will thicken up A LOT. I prefer it looser, but some like it quite firm (*HAH*). If you don’t like it firm (*cough*), simply reheat it gently with a bit of milk.