Tropical Rice Pudding
By: winelady cooks
Published: Sunday, August 29, 2010 - 3:22pm

Ingredients




1 quart #milk
1 cup #arborio rice
1/4 cup #sugar
2 cups #water
1 13 # (or 14) oz. can unsweetened coconut milk
1/2 cup #shredded coconut

Preparation

1 Combine the milk, sugar, rice and 2 cups water in a LARGE saucepan, stir and bring to a boil. As soon as it boils, reduce to simmer on medium heat and stir frequently (every 5 minutes or so). Cook until the mixture starts to look thick and creamy, about 30 minutes. 2 Stir in the coconut milk and continue to simmer and stir frequently. Let cook about another 10 minutes. The rice will be tender and the milk will have thickened. 3 Remove from the heat and set aside to cool -- about 20 minutes. Stir it once while cooling. 4 Place the pudding in a bowl and chill. The mixture may not be fully absorbed as yet, but it needs to sit about an hour or two. 5 Toast the shredded coconut in a saute pan. When you are ready to serve the rice pudding sprinkle the toasted coconut on top of each serving. 6 Optional -- Add additional tropical fruits for a delicious tropical dessert.