Stovetop "samoa" Rice Pudding

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 2 cups cooked rice, unsalted, cold
• 1 1/2 cups whole milk
• 2 cups canned unsweetened coconut milk
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract
• 1 cup unsweetened coconut, shredded
• 1 cup caramel sauce, to drizzle (homemade or store bought)
• 1/2 cup chocolate syrup, to drizzle (homemade or store bought)

Recipe

• 1 in a med-large sauce pan simmer rice, milk, coconut milk, sugar, and salt, uncovered, over moderate heat, stirring frequently (never leave unattended), until desired thickness occurs, about 40 minutes.
• 2 remove from heat and stir in vanilla and coconut extract.
• 3 add shredded coconut to a dry skillet, gently mixing so it wont burn. will toast quickly so keep an eye on it. once golden brown, remove from heat and immediately transfer, in a single layer, to a flat surface to cool.
• 4 to assemble, start by drizzling about a tbsp of caramel sauce in the bottom of your serving cup. spoon in pudding, leaving about a half an inch from top of cup. top with toasted coconut, another drizzle of caramel and finish with a drizzle of chocolate sauce.
• 5 serve warm or cold. i'm always too impatient to wait, so i eat it as soon as it's cooled down enough so it doesn't burn my mouth -- almost lol.