Coconut Brown Rice Pudding - light coconut milk

Method

• Put the coconut milk, milk, rice, salt and sugar in a small saucepan and bring to a boil over medium-high heat.
• Reduce the heat so the liquid simmers very gently.
• Cook uncovered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1 1/2 hours.
• Remove the pudding from the heat and transfer to a bowl, or divide among 4 to 6 individual bowls.
• Press plastic wrap directly on the surface of the pudding and cool in the refrigerator, about 1 hour.
• To serve, top with brown sugar, banana, and a scoop of ice cream.
• 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.