Coconut Rice Pudding Recipe

• 2 (13.66-ounce) cans coconut milk
• 1 cup water
• 1/8 teaspoon kosher salt
• 1/2 vanilla bean
• 1 cup raw basmati rice
• 1/4 cup granulated sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1 tablespoon finely grated orange zest, plus orange zest strips for garnishing
• Toasted flake coconut or ground cinnamon (optional), for garnishing

1. Combine 2 1/2 cups of the coconut milk, water, and salt in a medium saucepan.
2. Split the 1/2 vanilla bean lengthwise and scrape out the seeds with the blade of a paring knife.
3. Add the seeds to the saucepan and stir, making sure everythings well combined.
4. Add the rice.
5. Bring the mixture to a boil over medium-low heat.
6. Reduce the heat to low to maintain a gentle simmer.
7. Cover the saucepan, but leave the lid slightly ajar to let steam escape.
8. Simmer the rice for 30 minutes, or until most of the liquid has been absorbed.
9. Stir in the sugar, ginger, cinnamon, and 1 tablespoon finely grated orange zest.
10. Continue cooking until the rice is creamy and soft.
11. If the pudding starts to look dry, add the remaining coconut milk or a little water.
12. Serve the pudding warm or cool, drizzled with the remaining coconut milk and sprinkled with strips of orange zest and optional toasted coconut flakes or ground cinnamon.

coconut milk, water, kosher salt, vanilla bean, basmati rice, granulated sugar, ground ginger, ground cardamom, orange zest, flake coconut

Taken from www.chowhound.com/recipes/coconut-rice-pudding-31735 (may not work)