• 3 can light coconut milk
• 1 cup(s) brown sweet rice
• 1/2 cup(s) sugar
• 1/2 teaspoons salt
• 1/2 cup(s) diced dried apricots

In a heavy-bottomed 3-qt. saucepan over medium heat, bring coconut milk, rice, sugar, and salt to a gentle boil. Partially cover and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until rice is tender to the bite and liquid thickens, about 2 hours. Serve warm, at room temperature, or chilled. Garnish with fruit if you like.