1 cup arborio rice
4 cups whole milk
1/2 cup dark brown sugar
1 can coconut cream
sprinkle cinnamon
Mix the milk, rice and brown sugar in a large dutch oven and bring to a simmer. Keep the heat to the lowest heat that will keep it bubbling, stirring every so often, cook until the milk is very creamy and thickened, and the rice is tender. Takes about 30 minutes. Stirring more often the thicker it gets. Then add the can of coconut cream and continue to simmer until very thick, creamy and the rice is very tender. Sprinkle in some cinnamon to taste. Serve either warm or chilled.
