Tropical Rice Pudding

The ultimate rice pudding made with light coconut milk and topped with toasted coconut.

1 cup Japanese or other short grain white rice

1/2 cup sugar

1/2 teaspoon salt

1 can (14 -15 oz) unsweetened light coconut milk

1/2 shaved coconut toasted

(I added 1/2 cup dried cherries)

In a three quart saucepan, heat rice, sugar, salt and 3 cups water to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes.

Increase heat to medium, stir in coconut milk and cook, uncovered, until rice is tender, about 10 minutes, stirring occasionally.

Transfer rice pudding to serving bowl; cover and refrigerate at least 3 hours or overnight. Serve cold. Top with coconut before serving. Makes about 5 cups.

Each serving 225 calories, 2 g protein, 40 g carbohydrate, 6g total fat, 1 g fiber, 0 mg cholesterol, 145 mg sodium.