Coconut Rice Pudding w/ Fresh Strawberry Sauce

Pudding
2 cups of water 
1 cup rice 
or 3 cups left-over white rice already cooked
3 to 3.5 low fat milk
1/2 sugar
1/4 sweetened shredded coconut
2 t pure vanilla extract

1.  In a 3-quart saucepan, bring 2 C of water and rice to a boil and simmer for 15 to 20 minutes.
2.  Add the 3 cups of milk and 1/2 cup of sugar and cook for ~30 minutes or until all of the milk is absorbed. Remove from heat.
3.  Add coconut and vanilla and place in serving or individual bowls.
4.  If serving later, add extra 1/2 cup of milk before placing in serving bowl(s).
5.  I put plastic wrap on the top of the pudding if storing for several days.

Sauce
There are several ways to make the fruit sauce. The easiest is to use a package of pre-sweetened, frozen berries and whir in a blender until smooth.

Fresh Strawberry Sauce
Whir 1 cup cleaned strawberries, 2 T sugar and 2 t lemon juice in a blender or food processor until smooth. Stores well in the refrigerator and is good on bread pudding, dutch pancakes and ice cream.