Creamy Coconut Rice Pudding

Do you ever make rice for dinner and find that you have a ton left over?  I had that problem until I found this FANTASTIC recipe that uses cooked rice.  I am not kidding, you will thank me for this one later, it is just that good!

Creamy Coconut Rice Pudding

3 cups cooked rice (brown or white, I use basmati)
1 can coconut milk plus white milk to total 3 cups
2/3 cups sugar (you can cut this to 1/2 if you don't want it too sweet)
2 tablespoons butter
1/2 finely shredded non sweetened coconut
1 tsp vanilla

Combine all ingredients above in a heavy bottomed saucepan.  Bring to a soft boil, then down to a simmer for 20 minutes....stir often.  It should still be soupy.  Remove from heat.  I stir every couple of minutes while it is cooling to keep from getting that milky film that puddings often get.  Serve warm or cold.

Variations:

Do not add the coconut in above.  While the pudding is simmering, toast 3/4 cups non sweetened coconut in a dry skillet over medium low heat just until edges start to turn golden.  Remove from heat.  After you put your pudding into serving dishes, sprinkle with toasted coconut and a little cinnamon.

You can also stir in the zest of one lemon or lime after you have removed the pudding from the heat.

Helpful Hint:

Once the pudding is cool enough, keep a piece of saran wrap over the pudding....pressing the saran wrap down until it touches the pudding (no air will should be between the saran wrap and pudding).  This will protect it from getting a film.  Store in the fridge this way as well.