Recipe: Chocolate Macaroon Rice Pudding

Chocolate Macaroon Rice Pudding

3 cups cooked medium grain rice
1 (14-ounce) can unsweetened coconut milk
1 cup sweetened condensed milk
1 cup milk
8 ounces semi-sweet chocolate, chopped*
2 cups flaked coconut
Toasted coconut, for garnish
Shaved chocolate, for garnish

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 frequently. Remove from heat.

Add chocolate and coconut, stirring until chocolate is melted. Garnish with toasted coconut and shaved chocolate, if desired.

*1 1/2 cups semi-sweet chocolate chips may be substituted for semi-sweet chocolate.

Makes 8 servings
Source: USA Rice Federation; Christine Riccitelli - Danville, California