Cinnamon Coconut Rice Pudding [0000407]

Ingredients:
1 cup Arborio rice
2 cans (14 oz each) coconut milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shredded coconut
Ground cinnamon for garnish
Toasted coconut flakes for garnish (optional)

Steps:

In a medium saucepan, combine rice, coconut milk, sugar, ground cinnamon, and salt.
Bring the mixture to a simmer over medium heat, stirring frequently.
Reduce heat to low, cover, and let it simmer for 20-25 minutes or until the rice is cooked and the mixture thickens.
Remove from heat and stir in vanilla extract and shredded coconut.
Let the pudding cool for a few minutes before serving.
Garnish with ground cinnamon and toasted coconut flakes if desired.
Serve warm or chilled. Enjoy your gluten-free Cinnamon Coconut Rice Pudding!