Stovetop "Samoa" Rice Pudding

Name: Stovetop "Samoa" Rice Pudding
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)

10 ingredients

5 steps

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)

Directions

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.