2 cups (500 mL) milk
1 cup (250 mL) Thai Kitchen Premium Coconut Milk
1 small Club House Cinnamon Stick
1 cup (250 mL) Thai Kitchen Jasmine Rice
2 tsp (10 mL) Club House Pure Vanilla Extract
3 tbsp (45 mL) Billy Bee Honey
1 mandarin orange, peeled and pulled into segments to garnish
Club House Ground Cinnamon and toasted coconut to garnish
Place the milk, coconut milk and cinnamon stick into a saucepan and bring to a gentle boil.
Add the rice, vanilla and honey. Reduce heat and simmer uncovered. Stir occasionally to prevent sticking.
While the rice is cooking, heat a small pan to medium heat and gently toast the coconut until it is slightly golden brown.
Once rice is cooked and mixture is creamy, approximately 15 minutes, transfer to a bowl and garnish with the mandarin orange pieces, some cinnamon and toasted coconut.