coconut rice pudding

while browsing tastespotting yesterday, i came across a recipe for rice pudding. and for the rest of the day, all i could think about was rice pudding. so i started looking for recipes on epicurious, and found a recipe for coconut rice pudding. i randomly had a can of organic coconut milk in my pantry that i've been wanting to use. this was the perfect use.
here's the recipe i used.

coconut rice pudding from gourmet, march 2004
ingredients:
1 1/2 cups cold unsalted cooked rice

3 cups whole milk

1/2 cup well-stirred canned unsweetened coconut milk

1/3 cup sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

steps:
Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla. Serve warm.

my adaptations: i used an entire can of coconut milk (2 cups), and then added 1 cup of organic 2% milk. the only rice i had on hand was basmati - i used that and it worked perfectly. also, i was all out of vanilla extract, so i added 1 tsp of organic honey instead. some cardamon also found its way into the pot because i love the flavor.
and... because i was so impatient, i definitely did not simmer and stir for 40mins. i think i did it for maybe 15mins - but my rice was tender and the liquids had thickened nicely by then.
once it's done you can serve as is, or add some toasted coconut or maybe toasted almonds. i just added a sprinkling of cardamon to the top.

result: this is a delicious rice pudding. it didn't taste like coconut to me... maybe a coconut extract would do the trick. however, it tasted like kheer to me! so delicious!
i stored the leftovers in the fridge, and i can't wait to get a spoonful of the cold rice pudding when i get home!

cPe 2008