A delicious, sweet treat that is a twist on the classic rice pudding

1 (13.5 ounce) can coconut milk
⅓ cup white sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
3 cups cooked Desert Oasis whole grain sorghum
1 egg, beaten
⅔ cup raisins
1 tablespoon butter
1 teaspoon vanilla

In a medium saucepan, mix together coconut milk, sugar, cinnamon, nutmeg and salt. Add cooked sorghum. Cook on medium-low heat for 15 minutes until thick and creamy, stirring periodically.
Before adding the egg, temper it by adding a small amount of hot mixture to the beaten egg, stirring constantly. Continue slowly adding a small amount of the hot mixture while whisking, and after a few minutes, you can safely add the egg to the sauce pan without scrambling it!

Add raisins, butter and vanilla, and continue to stir, cooking for 2-3 more minutes. Remove from heat. Spoon into serving bowls and chill in refrigerator until set. Serves 6.