Rice Pudding

This is simple and so yummy. I adapted this recipe from the Whole Foods Allergy Cookbook.

• 1 cup cooked jasmine rice
• 2/3 can coconut milk (I use the rest for a chocolate ganache for other desserts)
• 1/3 cup liquid honey
• 1 tsp vanilla
• 1 plum (or other fruit) sliced
• handful of granola (I used Cranapple Crunch by Enjoy Life)

1. Mix together the rice, coconut milk and honey in a saucepan.
2. Cook over medium heat until thickened, stirring frequently (around 8 minutes).
3. Remove from heat and stir in the vanilla.
   
4. Spoon into 3 dessert bowls and refrigerate to chill.
5. Top with plums and granola before serving.