Tropical Rice Pudding

• 1 cup sweet brown rice
• 2 cups cold water
• Pinch of sea salt
• 2 (14-ounce) cans unsweetened coconut milk (not light)
• 1/2 cup light agave nectar
• 1 teaspoon vanilla extract
• 1 mango, sliced
• 1 banana, sliced
• 6 slices pineapple
• Lightly toasted unsweetened coconut, for garnish

1. Place rice, water, and salt in a heavy saucepan and bring to a boil.
2. Decrease the heat and cook covered over low heat for 40 minutes.
3. Do not uncover until the rice is done.
4. Remove from the heat and uncover.
5. Stir 1 can of coconut milk and the agave nectar into the rice and bring to a boil.
6. Decrease the heat to a simmer and cook, stirring frequently, about 5 minutes, or until thickened.
7. Remove from the heat and stir in the vanilla extract.
8. Let cool to room temperature, then refrigerate.
9. Skim the cream off the top of the second can of coconut milk and set aside.
10. (Use the rest of the coconut milk for another purpose.)
11. To serve, spoon the rice pudding onto individual plates or into bowls.Arrange the mango, banana, and pineapple slices around the pudding and drizzle coconut cream on top.
12. Sprinkle with toasted coconut and serve.

sweet brown rice, cold water, salt, unsweetened coconut milk, light agave, vanilla, mango, banana, pineapple, unsweetened coconut

Taken from www.epicurious.com/recipes/food/views/tropical-rice-pudding-379387 (may not work)