pantry rice pudding ?
i made curry the other night and had some leftover coconut milk that i needed to use up before i went on a weekend trip. i ate the whole bowl.
1) cook whatever rice is in your pantry (short grain recommended, i only had long grain) as directed but use a little extra water and a dash of cinnamon.* 2) when it's tender, mix in coconut milk. i probably used 4 tablespoons to 1/4 cup of rice but just add it til you get a creamy consistency. 3) add some water or milk until it's a very thick soup. throw in whatever- i added a pinch of brown sugar and a few squeezes of lemon i had already cut. keep stirring until it's creamy and thick. 4) serve topped with cinnamon.
*you can also use leftover rice and add the coconut milk straight to that. you'll need more liquid if you go this route.