This creamy Coconut Rice Pudding with chai spices can be served hot or cold. Use leftover rice that has been cooked with water and not stock.
1 cup leftover cooked plain long grain steamed rice, such as basmati or jasmine (or try brown rice
for a healthier alternative)
1/2 cup milk or cream (10%) (this would also work with almond milk)
1 (15-ounce) can coconut milk
1/4 cup organic cane sugar (or 1/8 cup maple syrup)
1 small cinnamon stick
1 star anise
4 to 5 cardamom pods
1 tsp. vanilla
Toasted coconut, for garnishing (optional)
Fresh pineapple and/or raspberries, for garnishing (optional)
Add milk, coconut milk, sugar, cinnamon stick, star anise and cardamom pods to a small heavy-bottomed saucepan. Stirring occasionally, bring to a gentle boil over medium heat. Add rice and vanilla. Reduce heat and simmer, uncovered, stirring frequently to prevent rice from sticking to the bottom of the saucepan. Cook until rice is soft and tender and mixture is creamy, about 10 minutes.
Remove spices. Serve warm or cold. Garnish with coconut and pineapple and/or raspberries, if desired.
Yield: 2 to 4 servings.