Coconut Rice Pudding

Most of my life, I have pretty much hated coconut. However, it isn't the flavor I don't like, but rather the texture. The coconut milk has a light flavor and in this dish, the flavor is super subtle. Also, the coconut texture is not there. It is worth going out and getting; plus, this recipe is much easier than classic rice pudding with milk and eggs. I actually really enjoy cooking with coconut milk, which is a thick liquid made from pureeing the tender coconut closest to the shell with the coconut water from the middle. Many people think it is just the juice from the inside of the coconut, but that isn't correct.  Even though I find this pretty easily at the grocery store, I usually swing by the Asian food store to pick this up. It is always less expensive there.
This is a great dish to make for someone who has other food allergies since this dairy and egg free as well.

Serves 4 to 6
Prep time: none really!
Cook time: 30 minutes
Cost: $ 2.00 or $0.33 to $0.50 per serving


1 cup of uncooked rice
2 cups of water
1 can of coconut milk
1 tablespoon butter
1/2 cup sugar (or Splenda - equally as good here!)
Handful of cranberries, dates or raisins
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
dash of salt
dash of cardamom (optional)

Bring 2 cups of water to a boil. Add rice and return to a boil. Reduce heat to low, cover and cook for 20 minutes. (You know, make rice...)
While the rice is still steamy hot, add the coconut milk and butter. Stir on low for 2-3 minutes. Add the remaining dry ingredients. Cook for 5-7 minutes more, stirring occasionally.
This is best after it has sat for a few minutes, so I usually make it while I am making dinner so it can sit while we eat. So easy, so good!