overnight brown rice breakfast pudding

Ingredients:

1 cup brown rice (I used Texmati organic brown rice)

1 (14 oz.) can coconut milk

4 - 5 tablespoons honey (to taste)

1/2 teaspoon Kosher salt

1/2 teaspoon ground cinnamon

Garnishes: walnuts and honey (optional)

Instructions: 

Coat an 8- x 8-inch baking dish with cooking spray. 

Cook rice according to package directions. 

Once rice is cooked, combine with remaining ingredients and pour into dish. Refrigerate overnight. 

In the morning, preheat oven to 375 degrees. Bake, covered, for 45 minutes. Serve warm and top with walnuts and additional honey, if desired