Coconut Arborio Rice Pudding

Directions

1. 1
   In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil.
2. 2
   Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes.
3. 3
   Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes.
4. 4
   Let cool slightly.
5. 5
   In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes.
6. 6
   Transfer to a plate to cool.
7. 7
   Spoon the rice pudding into bowls, garnish with the toasted coconut and serve.