from The Bon Appetit Fast Fresh Easy Cookbook

2 cups reduced fat milk
2/3 cup basmati rice
1/2 cup sugar
1/2 cup sweetened flaked coconut
2 (14-oz) cans light unsweetened coconut milk, divided

Directions:

Combine the first four ingredients in a heavy large saucepan.  Stir in 1 can of coconut milk.  Bring just to a simmer over medium-high heat, stirring occasionally.  Reduce heat to very low and simmer gently, uncovered, until the pudding is thick and the rice is very tender, stirring occasionally during the first 45 minutes of cooking, and then stirring frequently during the last 15 minutes, 1 hour total.

Stir in the second can of coconut milk.  Transfer the rice pudding to a bowl; press plastic wrap directly onto the surface and chill until cold, at least 4 hours.

Makes 6 generous servings.  Can be made ahead up to 2 days.  Keep chilled.

Desserts Pasta and Rice Dishes