Chocolate Macaroon Rice Pudding

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 chocolate.

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