Sticky rice pudding

In that part of your brain where you file away all of your favorite “comfort foods,” who doesn’t place rice pudding on that delectable list? Thick and rich, chewy and sweet, rice pudding is traditionally made with rice boiled in milk. I really missed this dessert when I became LI. My dairy urges, as usual, got the best of me, and I found a way to enjoy this luscious concoction and not sacrifice any flavor. In fact, I like this variation even better than the traditional rice pudding. Garnish it with some dried fruit (I used dried cherries) and/or nuts or sesame seeds. Enjoy!

Sticky rice pudding

3 cups of cooked brown rice

1 1/2 cups of lite coconut milk

1/2 teaspoon salt

4 tablespoons sugar

1/2 teaspoon vanilla extract

dash of cinnamon

Place the rice in a saucepan with the coconut milk. Bring to a boil then simmer, covered, for about 25 minutes, until the milk is almost absorbed. Puree about 1 cup of the rice with an additional 1/2 cup of coconut milk, then return to the rest of the rice. Add the rest of the ingredients and stir together. Place in serving dishes and chill. Before serving, pour a couple tablespoons of coconut milk over the rice pudding, and garnish, if desired.