The inspiration for this recipe comes from a book by Sarina Jacobson of teatime fare from around the world. My love of teatime, coconut milk, the flavours of Indian cooking, and thick rice pudding drew me to her recipe. Because creamy coconut milk is irresistible to me, I ended up using the whole can instead of half, and adjusted the other ingredients accordingly. I also added a few of my favourite spices to the mix, and infused the pudding with a bag of tea. The result was something heavenly, creamy, and reminiscent of a cozy evening with a cup of chai. I love to eat this pudding any time (all the time)-- with tea, for dessert, as a snack, or even for breakfast! I try to refrain from eating the entire thing in one sitting, and I try to share with others. Sometimes, I am successful.

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