Coconut Rice Pudding

Caribbean coconut rice pudding

½ cup Jasmine Rice (I’m assuming regular rice would work too)
2 cups whole milk
2 cups coconut milk
1/3 cup sugar
2 Tbsp raisins (I left these out)
½ tsp vanilla extract

Wash the rice thoroughly in several changes of water, put in a deep pot. Add milk, coconut milk and rice, bring to a boil. Lower the heat and cook milk gently boiling for 1 hour or until the rice is thoroughly cooked and the milk has thickened to a pudding consistency. Add sugar and vanilla extract, cook about another 5 minutes. Distribute pudding into 4 serving dishes and garnish with raisins and coconut flakes. Chill for 1 hour before serving. Yield: 4 servings.

***I just served it right out of the pan in bowls. It was good hot. Also, it would have been yummy with the fresh mango, and I didn’t have to cook it for a whole hour.