Sweet Rice and Black-Eyed Peas in Coconut Milk

This sweet rice dessert is one of my favorites. After learning how to use the crock pot to cook dried black-eyed peas, the rest of the recipe is quite simple.
Ingredients:
2 cups cooked black-eyed peas*
1/2 cup sweet rice, washed and drained

2 1/2 cups water
Pinch of salt
1 cup sugar
1 tbs vanilla
One 14 oz can of coconut milk*

1 tsp cornstarch
1/4 cup water
2 tbs sugar
Pinch of salt
1 tsp vanilla

Directions:
Mix cooked black-eyed peas with sugar. Let them soak in sugar while making the sweet rice.

In a 4 qt pot over high heat, add drained sweet rice with water, pinch of salt and bring to boil.

Let boil for 2 minutes. Cover and turn the heat off.

The sweet rice will continue cooking slowly in the pot. After 30 minutes, add black-eyed peas and vanilla. Bring the mixture back to boil. Gently stir to combine for 5 minutes. Turn heat off. Set aside to cool slightly.

Ladle sweet rice/black-eyed peas mixture onto a serving bowl. Drizzle about 3 tbs of the coconut milk on top.

To make coconut milk
Dissolve the cornstarch with water.
In small saucepan over medium heat, bring coconut milk to boil. Turn heat down and add sugar, pinch of salt, and vanilla. Stir in cornstarch mixture. Let simmer until the milk thickens. Remove from heat. Refrigerate whatever coconut milk is not used immediately.

To cook black-eyed peas
Wash 1 cup dried black-eyed peas. Place in a 2 qt crock pot. Add 4 to 5 cups water and turn to the low heat setting for 6 hours. Drain the cooked beans and use for whatever recipe calls for cooked beans.