Tropical Rice Pudding

Photo: winelady cooks

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

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.

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.

Remove from the heat and set aside to cool -- about 20 minutes. Stir it once while cooling.

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.

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.

Optional -- Add additional tropical fruits for a delicious tropical dessert.