3/4 cup uncooked white rice (I used basmati)
2 1/2 cups light coconut milk
1/4 to 1/2 cup sugar (depending on how sweet you want it)
1 tsp orange zest
1/4 tsp salt
1 cup pomegranate seeds
In a medium saucepan combine 1 1/2 cups water and rice; bring to boil. Reduce heat to low; simmer, covered, 10 minutes, stir occasionally. Stir in 2 cups of the coconut milk plus sugar, orange zest and salt. Increase heat to medium-low; cook 10 minutes or until creamy and thickened, stirring frequently.
In a small bowl beat together remaining 1/2 cup coconut milk and egg. Add to rice mixture; cook and stir 2 minutes. Remove from heat, and transfer to a bowl. Cover and refrigerate several hours, mixture will thicken as it chills.
Fold in pomegranate seeds just before serving. Serve chilled or at room temperature.