I accidentally on purpose ending up cooking too much rice, so that I can make this Coconut Rice Pudding the next day.
This is really quick and simple dessert to make, or could be used as a breakfast dish.
I am not one to be too strict when it comes to cooking, however, I will advise you to refrigerate the rice as soon as possible after it is initially cooked (you can run the left overs in cold water then place in the fridge in a sealed container). It can be reheated the next day but do not keep it longer.
This really is a moveable feast, so feel free to experiment with whatever goodies you have in your store cupboard, the ingredients below are just a suggestion and I change it every time depending on how much rice I have and what is lurking in my fridge or cupboard.. (some grated coconut or seeds sprinkled on top make a nice addition, for example)
Time : 10 minuets with pre- cooked rice (white or brown, though white is more pudding-like)