Coconut Milk Rice Pudding

• 1 cup Long Grain White Rice
• 13-5/8 ounces, fluid Coconut Milk (Full Fat If Preferred)
• 2 cups Water
• 4 whole Vanilla Beans, Split In Half Lengthwise With Seeds Scraped Out
• 2 Tablespoons Pure Vanilla Extract
• 1 Tablespoon Cinnamon
• 1/4 cups Agave Nectar

1. In a medium-sized saucepan, combine the rice, coconut milk, water, and seeds from the vanilla beans. Cover the pan and bring the mixture to a boil over medium heat. Once it reaches a boil, reduce the heat to low and simmer until all the liquid is absorbed into the rice. Remove from heat.
2. Add the vanilla extract, cinnamon and agave nectar and stir to combine. Taste and add any extra vanilla extract or cinnamon according to your taste level.
3. If serving hot, serve immediately. It serving warm, let the rice pudding cool for about 10 minutes before serving. If you prefer your rice pudding cold (like I do), transfer the rice pudding to a bowl and place it in the refrigerator to chill completely-about 30 minutes to 1 hour. You can also speed up the chilling process by placing the rice pudding in the freezer.
4. This rice pudding lasts up to 1 week in a sealed container in the refrigerator.

grain white rice, fluid coconut milk, water, vanilla beans, vanilla, cinnamon, ubc

Taken from tastykitchen.com/recipes/desserts/coconut-milk-rice-pudding/ (may not work)