Gluten Free Coconut Cinnamon Rice Pudding Recipe

1 1/4 cups coconut milk
1 1/4 cups water
1 cup uncooked rice
1/2 tsp kosher salt
1 tsp ground cinnamon

Put coconut milk and water in a large saucepan over medium-high heat; whisk to combine.  Bring to a boil, add the rice and salt, stir, turn heat to low, cover pan, and simmer for 40 to 45 minutes or until the rice is tender and liquid is absorbed.

Remove from heat and let stand, covered, for 10 minutes, undisturbed.

Add cinnamon and stir. Serve immediately.

You can top the rice pudding with a little cream, some raisins, or even nuts and shredded coconut. This can be served for breakfast or as a dessert or snack.