one 15-ounce can coconut milk
milk as needed (approx. 2 3/4 cups..see procedure below)
1 cup medium grain white rice (not quick cooking)
firmly packed 1/2 cup light brown sugar
1 large egg
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 tsp vanilla extract
approx. 3/4 cup sweetened coconut flakes, toasted (see procedure below)
2 large (or 3 medium) ripe bananas, peeled and mashed
Add one 15-ounce can of coconut milk to a large 2 or 4 cup measure and add enough milk to the coconut milk to total 4 cups of liquid.
Add that to a deep, heavy bottomed stainless steel pot and add 1 cup regular medium grain white rice and a firmly packed 1/2 cup light brown sugar and stir that in.
As soon as it comes to a simmer, adjust the heat so it is gently simmering along...it'll take about 20 minutes cook.
Next, place a large heavy bottomed pan on the stovetop, turn the heat to medium and add 3/4 - 1 cup sweetened coconut flakes and stir those around regularly until they're lightly browned and take them out of the pan to cool.
At some point you need to crack a large egg into a small mixing bowl and add 1/4 tsp ground cinnamon, 1/4 tsp ground ginger and 1 tsp vanilla extract and whisk it up.
Stir the rice occasionally as it's cooking along and also take a minute to mash 2 large or 3 medium size ripe bananas.
Once the rice is nice and soft to the tooth, add a ladle of the hot milk mixture to the beaten egg....to temper the egg....whisk that together and add the egg back to the pot.
Stir that in and cook it along for a minute to cook the egg, then add the mashed bananas, stir those in and turn the heat off.
Chill that down in a large shallow container in the fridge and then serve it up with the toasted coconut flakes over the top.
Use a 9 x 13-inch baking dish to chill the rice pudding in the fridge and place a piece of plastic wrap snuggly on the surface, AFTER it has completely chilled, to keep the top from drying out.