COCONUT RICE PUDDING

My husband being British loves rice pudding. I never new what is was before my life with him.
So one night when I was making a new oriental dish and decided to try make some coconut rice to go with it which we ate and placed the remains in the fridge. To my discovery it was even more yummy  the following day. I then thought the heated coconut rice would make a lovely
sweet pudding... since then we have adapted and changed it to be this sweet Coconut Rice Pudding.

It is lovely just how it is or sprinkled with a variety of other toppings. Think dark chocolate, orange zest, cinnamon, fresh fruit (banana, pineapple, grated apple etc), cream, ice cream or nuts or whatever you like - its a blank canvas.

INGREDIENTS
Half a Cup desiccated Coconut (I found this to be a little to much texture for me so will halve it next time)
200ml Coconut Milk (a small tin)
1 Cup Rice (preferably brown and organic)
1 Cup Water
5 teaspoons Brown organic sugar
1 vanilla pod or vanilla ess
2 eggs
extra toppings (optional)
cinnamon


METHOD
Take a medium size pot and toast the desiccated coconut in it (watch that it doesn't burn)
Add the coconut milk, rice, water, 1 teaspoon of sugar, and vanilla.
Bring to the boil and turn down to a simmer
Cook for +/- 30 minutes
Break the eggs into a jug or bowl and stir together with the remaining 4 teaspoons of sugar.
When the rice is thick and sticky add the egg mixture to the pot and stir contentiously mixing it through placed on the low heat.
Stir until the eggs make a custardy sauce in the rice.
sprinkle with cinnamon
Taste and eat

Additionally season with shavings of chocolate, orange zest, chopped almonds or sliced fruit like pineapple or banana etc... 

NOTE: If you keep some place in the fridge and add a little milk to re-heat and loosen the mixture as the pudding will thicken on standing.