• 3 3/4 cups whole milk + (opt: +1/2cup when serving)
• 14 oz can coconut milk
• 1/2 cups sugar
• 1/2 tsp salt
• 1/2 cup long grain rice
• 1/4 cup flaked coconut
• 2 tsp vanilla extract
• 1/2 tsp ground cardamon

1. Bring 3 3/4 cup milk, coconut milk, sugar, and salt to boil in large saucepan.
2. Stir in rice and coconut, reduce heat to low. Cook, adjusting heat to maintain a gentle simmer and stirring occasionally to prevent scorching until rice is soft and pudding has thickened to consistency of yogurt, 60-75 min. Off heat stir in vanilla and cardamon.
3. Let cool completely, about 2 hr., or let cool and refrigerate until cold, about 2 hr longer. Optional: stir in remaining 1/2 cup milk just prior to serving.

Serves: 5-6       Total cooking time: 75 min.
Source: Cook's Country Apr/May 2014