Coconut Rice Pudding

This recipe is to satisfy the requests of my family. It is an "about" recipe, one that I put together with leftover rice after a great meal. It uses "about" so much of this or that, nothing is exact. Don't be afraid to try it; the ingredients are so delicious that it would be difficult to have a complete failure.

4 cups cooked jasmine rice
2 cups coconut milk
dash of celtic sea salt
2 TB agave syrup
2 large eggs
4 TB virgin coconut oil

Heat the rice, milk, agave, and salt in a saucepan over medium heat, stirring frequently. When the mixture is hot and begins to thicken, use the pudding to temper 2 large, beaten eggs. (You must temper the eggs to prevent scrambled eggs in your pudding.) Add the egg mixture back into the hot pudding on the stove, stirring constantly to incorporate. Remove from the heat and stir in 4 TB virgin coconut oil.

My favorite way to serve this dish is with fresh fruit: raspberries, bananas, pineapple, mango, peaches...but it is good enough to stand on its own. I have even been known to eat it for breakfast!

This recipe has also been very successful substituting butter for the coconut oil, sugar for the agave, milk for the coconut milk, or adding vanilla extract. It lends well to "about" if you have a little more or less of something.