Chai Coconut Rice Pudding - For 4

A couple nights ago I tried my first dessert for small batches.  For lack of a better name for it, well that's what it'll be for now!  I made a Thai dinner that night and thought that the left over rice from the night before would make a good rice pudding.  Using things up, right?  Except, it was a bit much on the rice side of things...so as my husband suggested perhaps make this on a 'non-rice night'.  Oh, and it was jasmine rice but any rice could work.


Serves:  4-6
Prep Time:  5 mins
Cook Time: 15 mins

Ingredients:

1.5 cups of cooked rice (could be brown or white)

.5 can of coconut milk (fat reduced would be great)

1 cup 0% fat vanilla yogurt

2 Chai Tea Bags (mine were vanilla chai)

2 tsp Vanilla Extract

1 egg (optional)

3 tsp of Agave Syrup

2 mini boxes or 1/4 cup of raisins, dried cranberries or currants

Good shake of cinnamon

Directions:

Preheat oven to 350.  Place coconut milk, tea bags, vanilla, cinnamon, yogurt, raisins and egg all in a small sauce pan on medium heat, stirring occasionally.  Once you are happy with the chai infusion into the coconut milk add the rice and the agave syrup in.    Portion out the rice pudding into small ramekins, place them into an oven safe pan and add water to the pan, creating a water bath around the ramekins.  Bake for 15 minutes, garnish with light sprinkle of cinnamon on top and a tiny drizzle of agave.  Enjoy warm is best.  Easy to reheat in micro too.

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