Brown Rice And Banana Congee

• 1 12 oz can evaporated milk
• 2 cups water plus more as you go along (make sure it's hot - I kept the kettle going)
• 1 cup short grain brown rice
• 1 tablespoon light brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 large ripe banana
• toasted sweetened coconut
• toasted sliced almonds

1. Bring the milk, 2 c water, rice, cinnamon and vanilla to a boil, then turn down to a simmer. Keep it simmering, stirring every few minutes, until the rice is nice and soft. This is going to take awhile, and as it cooks you need to taste, stir, and add more water as it evaporates, until the rice is soft. Mine took about an hour. It's going to look, well, porridge-y when it's done cooking.
2. If you don't keep toasted coconut and almonds on hand like I do, toast while the rice cooks. An easy way to toast the coconut - put it on a paper plate and microwave for 10 seconds. Stir, nuke, stir, nuke until it is nice and toasty. I make big batches and keep it in the pantry in tupperware.
3. When the rice is soft, coarsley mash the banana and stir it in.
4. Spoon into a bowl, top with coconut and almonds, and enjoy!

milk, water, short grain brown rice, light brown sugar, cinnamon, vanilla, banana, coconut, almonds

Taken from food52.com/recipes/3133-brown-rice-and-banana-congee (may not work)