Ingredients:
- Coconut milk: 1 can (400 ml)
- Water: 1.5 cans (refill the coconut milk can and pour from there, 600ml)
- Rice: 1.5 cups dry white rice
- Vanilla extract: 1/8 teaspoon
- Honey: 3 tablespoon (more to taste-- substitute sugar if you don't want a honey taste/ to make it vegan)
- Cinnamon: 1/2 teaspoon
- Coconut flakes, toasted: 1.5 tablespoons
- Optional:
- Almond extract: 1/8 teaspoon
- Almond flakes
- Golden raisins
- Apricots
- Nutmeg
- Cardamon
- Bring water and coconut milk to a boil
- Add rice
- Cook for approximately 15 minutes (depending on rice) at a low simmer. Stir occasionally.
- While rice is cooking, toast coconut and almond flakes on a dry sauce pan until fragrant
- Add vanilla extract (and almond extract, if desired) and spices, and cook for another 5 minutes
- Turn off heat but keep on burner, and add the honey. Keep on for another couple minutes.
- Taste and adjust spices and sweetener
- Remove from heat entirely and toss in any fruit you want.
- Let sit in the fridge for a few hours until cool.
- Serve in adorable little bowls with the reserved coconut and almonds sprinkled on top, maybe even a touch more cinnamon if you're feeling crazy.
Great for dinner parties: Fairly healthy a far as desserts go, completely vegan, able to be made in bulk, lasts up to a week in the fridge so it can be made beforehand
