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Prep Time 0:15

Cook Time 0:25

This easy, homey dessert is the perfect finish to a spicy meal. Delicious hot or cold, it comes together quickly and you probably already have most of the ingredients on hand already. I use soy milk in this vegan version because I like the nutty flavor it lends the pudding—very complementary of the coconut—but almond milk, rice milk or regular milk would work also.

• Ingredients
• 2 tsp vegetable oil Pantry
• 1 cup short-grain rice (white or brown) $4 for 16 oz.
• 2 1/2 cups vanilla soy milk (preferably unsweetened) $2.50 for 32 oz.
• 1 tsp vanilla extract $4 for 4 oz.
• 2 tbsp brown sugar Pantry
• 1 tsp cinnamon $1.50 for 1 oz.
• 1/8 cup flaked coconut $2 for 14 oz

Total Cost of Ingredients $14

Heat the oil in a medium pot over medium-high heat. Add the rice and toast very lightly, stirring frequently. Slowly add the soy milk, little by little until it is all absorbed (this may take awhile—add more if necessary). Stir in vanilla, brown sugar and cinnamon. Allow pudding to continue to cook, covered, until soft (about 15 minutes).

While pudding cooks, toast the coconut in an ungreased frying pan over medium-high heat, stirring frequently until coconut is light golden brown. Remove from heat and set aside.

To serve, divide into bowls and garnish with toasted coconut and a little mint if desired.

Serve hot or chilled.

Serves 2-4.