COCONUT RICE PUDDING W/TROPICAL FRUIT
3/4 cup short grain brown rice
1 1/2 cups water
1 cup coconut milk
6 tablespoons sugar
1/4 teaspoon vanilla
3/4 teaspoon salt
2 cups diced mixed fresh tropical fruits such as pineapple, mango, and papaya
Directions: Boil rice in water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes.
Reduce heat to very low and cook, covered and undisturbed, 12 minutes more. Stir in coconut milk, sugar, vanilla, and salt and simmer, stirring, 2 minutes.
Stir 1 cup fruit into pudding and serve topped with remaining fruit.