Cinnamon Coconut Rice Pudding

Ingredients

1 cup of Riceland Jasmine Rice

1 cup of water

1 1/2 cups milk (use a non-dairy option to make this dish dairy free)

1 (13.5-ounce) can of coconut milk

1 (14-ounce) can of sweetened condensed milk

1/2 cup coconut cream

1 cup shredded coconut

2 tablespoons cinnamon

1/4 cup raisins (optional)

Preparation

1. Pour the rice, water, milk, and cinnamon in a pot. Place pot on stove over low heat, stirring occasionally until all the liquid has evaporated, Rice should have the consistency of soft oatmeal.
2. Stir in the coconut milk, sweetened condensed milk, coconut cream, and shredded coconut, keeping the heat on low until the mixture begins to bubble, always stirring so it does not stick.
3. Once the mixture bubbles, remove from heat (add raisins). Pour mixture into a heat-proof glass container.
4. Can be served warm or chilled for 2 hours and served cold. Garnish with a sprinkle of powdered cinnamon and shredded coconut. Enjoy!