Hibiscus Coconut Rice Pudding
A steamed rice dessert made with hibiscus flowers and syrup
6 oz jar of hibiscus flowers in syrup
1 cup rice
1 can (13.5 oz) coconut milk
Added honey or sugar to taste
Rinse rice in bowl 2x, dumping water after each rinse, then strain. Cook as directed. Let sit for 5 minutes.
Remove flowers from the hibiscus syrup and set aside. Add all of the syrup and the can of coconut milk to a small sauce pan. Heat on low. Taste and sweeten with more honey or sugar as desired.
To serve, take a spoonful of warm cooked rice and spoon the hibiscus coconut sauce over top. Add a hibiscus flower to the top. Yum!