Coconut Brown Rice Pudding

• 2 (13 1/2-ounce) cans light coconut milk
• 3 1/4 cups milk
• 3/4 cup short-grain brown rice
• 1/4 teaspoon fine salt
• 1/2 cup sugar
• Serving suggestion: Brown sugar, sliced bananas, and Vanilla ice cream

1. Put the coconut milk, milk, rice, salt and sugar in a small saucepan and bring to a boil over medium-high heat.
2. Reduce the heat so the liquid simmers very gently.
3. Cook uncovered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1 1/2 hours.
4. Remove the pudding from the heat and transfer to a bowl, or divide among 4 to 6 individual bowls.
5. Press plastic wrap directly on the surface of the pudding and cool in the refrigerator, about 1 hour.
6. To serve, top with brown sugar, banana, and a scoop of ice cream.
7. Other topping suggestions: Diced fresh pineapple with toasted coconut and finely grated lime zest, berries or peaches sweetned with honey or 2/3 cup dried blueberries steeped in 1/2 cup boiling water.

light coconut milk, milk, shortgrain brown rice, salt, sugar, suggestion

Taken from www.foodnetwork.com/recipes/food-network-kitchens/coconut-brown-rice-pudding-recipe.html (may not work)