I love the concept behind this Coconut-Raspberry Breakfast Pudding, from Martha Stewart Living. While it is not without kinks (see below), it has a lovely flavor and presents beautifully. Save yourself time in the morning and prepare this filling dish the night before!
How to make it an A+: This dish needs much longer than that five minutes to thicken up. I would reduce the coconut milk by 1/2 cup, and cook an additional five minutes. (Note: This could depend on the rice blend you opt for.) Also, chilling overnight will give you a better result all around. If you’re not a huge raspberry fan (I’m not), consider swapping them out for blueberries or mango!