Pantry Rice Pudding -- April F. from February Enrichment

1 C. Sushi or CalRose rice. This type rice is best for creamy consistency
1 1/2 C. canned Coconut Milk (about 2 C. to a can)
1/3 C. currants, crannies, or raisins
1 1/2 tsp. honey
1/4 tsp. ground cardamon spice
1/4 tsp. ground cinnamon

Put 1 cup rice with 2 cups water, scant salt, and simmer covered until water evaporates and rice is steamed or follow instructions for rice cooker. Loosen up with a fork. Empty contents of coconut milk in a blender or hand blender and mix well so that it is creamy. Measure out 1 1/2 cup of coconut milk in to the pot of steamed rice and stir gently until well mixed. Add honey, dried fruit, and spices. Stir till well blended. The more you stir, the creamier it gets.

Serve warm in small bowls, garnish with an additional sprinkle of ground cinnamon.
Can be refrigerated and served cold. Makes 3 1/4 cups, or 11--1/3 cup servings