Chocolate Macaroon Rice Pudding
3 C. cooked medium grain rice
1 (14-oz.) can unsweetened coconut milk
1 C. sweetened condensed milk (not evaporated milk)
1 C. milk
8 oz. semi-sweet chocolate, chopped
2 C. flaked coconut
Toasted coconut to garnish, or whole blanched almonds, toasted
Shaved chocolate to garnish, optional
Combine rice, coconut milk, condensed milk and milk in a 2-quart saucepan. Cook
over medium heat until thick and creamy, 20 to 25 minutes, stirring often.
Remove from heat.
Add chocolate and coconut, stirring until chocolate is melted. Garnish with
toasted coconut or almonds and, if desired, shaved chocolate.
Yield: 8 servings
Note: 1 1/2 cups semi-sweet chocolate chips may be substituted for semi-sweet