1 16 oz can of Coconut milk
2 cups of cooked rice (brown or white)
sweetener, your choice, enough to sweeten the milk
1 teaspoon of vanilla extract
optional:
vanilla soy milk, to pour on top the bowls of pudding
1/2 cup of coconut, to add to the recipe for variation

Heat the coconut milk in a heavy saucepot, over medium heat, until it comes to a simmer. Add sweetener and stir until dissolved. Add the cooked rice and heat through. Simmer until it thickens but don't allow it to become too dry, the rice will continue to absorb the milk as it cools. Take off the heat and stir in the vanilla. Serve warm or chilled.