Ingredients

• 1 cup uncooked rice
• ¼-½ cup sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ½ cups 2% reduced-fat milk, divided
• 2 large egg yolks
• 1 cup light coconut milk
• ¼ cup flaked sweetened coconut
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• 1 tablespoon chopped pistachios

Directions

1. Cook rice in rice cooker or saucepan according to directions. Set aside.
2. Combine sugar, cornstarch, and salt in a small bowl.
3. Combine ¼ cup milk and yolks in a bowl, stirring with a whisk.
4. Add sugar mixture to milk mixture, stirring with a whisk until blended.
5. Bring remaining 1 ¼ cups milk and coconut milk to a boil in a small saucepan.
6. Gradually add hot milk mixture to yolk mixture, stirring with a whisk.
7. Return milk mixture to pan. Bring to a boil, and cook 1 minute, stirring constantly.
8. Remove from heat; stir in cooked rice, coconut, and next 3 ingredients (through cardamom).
9. Top with pistachios.

Notes