Source: USA Rice Federation

Chocolate-Macaroon Rice Pudding
Chocolate and coconut are a heavenly match, and this creamy rice pudding takes them to celestial heights.
Serves: 8
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes


3 cups cooked medium-grain rice
One 14-ounce can unsweetened coconut milk
1 cup sweetened condensed milk
1 cup milk
8 ounces semisweet chocolate, coarsely chopped, or chocolate chips
2 cups flaked, sweetened coconut
Toasted coconut, for garnish
Shaved chocolate, for garnish, optional

Combine the rice, coconut milk, condensed milk and milk in a 2-quart saucepan. Cook over medium heat for 20 to 25 minutes, stirring often, until thick and creamy.

Remove the saucepan from the heat and add the chocolate and coconut. Stir until the chocolate melts and the pudding is well mixed.

Spoon the pudding into cups or small dishes, or a single serving dish. Serve warm, garnished with toasted coconut and shaved chocolate, if desired.

Per Serving: 609 calories; 35 g fat; 161 mg sodium; 73 g carbohydrate; 4 g fiber; 10 g protein

Courtesy "Rice to the Rescue!" contest winner: Christine Riccitell