Vietnamese rice pudding (che dau trang)

Ingredients:
(makes 8 servings)

• 0.5c dried black eyed peas (I used adzuki beans because that's what I had)
• 0.75c short-grain white rice - mochi rice prefered
• 0.5c sugar
• 3c water, divided
• 1 15oz. can coconut milk, divided
• 1 tsp. vanilla

1.)  Sort, rinse and soak beans overnight.  Drain and rinse water.  In a large pot, bring beans to boil in two cups of water, cover, and simmer on low heat for 30 minutes.

2.)  Add rice, half the sugar, and about 3/4 of the can of coconut milk.  Simmer for 15 minutes covered, but watching for boil over.  Stir mixture halfway through cooking time.

3.)  Add rest of sugar (more or less to taste) and more water to your preferred consistency.  Continue simmering, stirring every few minutes, with cover ajar until rice is cooked about 15 - 25 minutes.

4.)  When rice is done, turn off heat, add vanilla and allow to site, covered, for 15 minutes.  Serve hot or cold with a tablespoon of remaining coconut milk over rice pudding.

Mini-Review
So YUMMY!  Not the healthiest thing for you but it's one of my guilty indulgences.  I'm working on getting it 'healthified' so when that happens I'll be sure to post about it.