Indian Rice Pudding

Indian Rice Pudding

I made this to compliment an Indian feast that we were having with friends, but you could change it to arborio rice and sub out the coconut milk with extra milk to turn this into a regular rice pudding.

-1 cup cooked basmati rice

-1 cup skim milk
-1/2 cup fat-free half and half
-3/4 cup coconut milk
-1/4 cup sugar
-1/4 teaspoon ground cinnamon

In a large nonstick pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.  Increase the heat to medium, add the fat-free half and half, coconut milk, sugar, and cinnamon and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Once the mixture just begins to thicken, remove from the heat.  Transfer the mixture to individual serving dishes or a bowl. Serve chilled or at room temperature.