COCONUT RICE PUDDING 

1 1/2 cups cold unsalted cooked rice 
3 cups whole milk
1/2 cup well stirred canned unsweetened coconut milk
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla

Simmer rice, milk, coconut milk, sugar, and salt, uncovered on medium heat. Stir frequently, until thickened (35 to 40 minutes). Stir in vanilla and serve warm. Serves 4.

Gala's note:  This is very simple and comforting.  If you´re making it for a friend who has been having stomach flu, just add some freshly grated ginger root to help ease them.  The recipe was originally developed for dessert with Asian dinners and is a combination of Chinese and Thai.