Coconut Rice

One thing's been conspicously absent from my blog so far: desserts.
That's not because I don't like them - oh noes! I <3 dessert. But truth be told, all my favorite desserts have one thing in common: cream. Clotted cream, whipped cream, cooked cream ... and cream is the thing my tummy reacts most violently to. I tried. I tried with lactate pills. Which make it somewhat better. But somewhat better is still misery. And solitary confinement ... yes, it really is that bad.
Anyhoo, today I finally had it - I had lovely fresh strawberries, and wanted something pud-like to go with them. That's how this coconut rice came to be.

Coconut rice

1 cup of rice - I prefer short grained for this, but you can pretty much use any rice. Brown rice adds a nice nutty flavour, for example.
1 cup of coconut milk
2-3 cups of almond milk
(optional) vanilla pod or essence, almond essence, honey to taste

I use a microwave rice-cooker for this. The rice goes in there, with the coconut milk and one cup of almond milk, as well as vanilla, almond essence and one tablespoon of honey. Then it goes into the microwave, on 100% for 5 minutes. Take it out, open (very carefully!! You don't want to burn yourself with the steam!) and give it a stir. Add one more cup of liquid, back into the microwave, 50% for another 5 minutes. Take out, stir once more, if needed, add some more liquid. Put in for another 5 minutes on 50%. It should be done now, but rice, microwaves and rice-cookers vary, so taste it and if need be, put it back into the microwave for a another few minutes; the rice should have soaked up all liquid and be cooked throughout but not mushy.
Serve with fresh fruit or compote.