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Coconut Chocolate Rice Pudding

This is an ultra rich and creamy chocolate pudding with the added flavor of Jasmine Rice.
TIME
20 minutes
YIELD
5 cups
INGREDIENTS
1 cup Jasmine Rice
1/2 teaspoon salt
2-13.5 oz cans Andre Prost Coconut Milk
3/4 cup sugar
2 tablespoons butter or margarine
1/4 teaspoon cinnamon
6 oz good quality bittersweet or semi sweet chocolate, chopped
1 teaspoon coconut extract
Optional: 1/2 cup toasted, sweetened coconut flakes*
* Stirring constantly, heat coconut flakes on a medium high heat in a dry frying pan until lightly browned.
DIRECTIONS
Step 1
Cook rice in a saucepan according to package directions, adding 1/2 tsp of salt to water.
Step 2
When rice is cooked add: Coconut Milk, milk, sugar, butter, and cinnamon. Combine ingredients and cook over a medium high heat, stirring frequently.
Step 3
Bring to a boil and cook 1 minute. Remove from heat.
Step 4
Immediately add chocolate and coconut extract to pudding. Stir until chocolate is melted and ingredients are well mixed.
Step 5
Ladle into individual cups or serving bowl. Cover with plastic wrap. With a toothpick poke several holes in plastic to allow steam to escape. When warm or at room temperature, sprinkle pudding with toasted coconut and serve. Refrigerate leftovers, but warm before re-serving.
TOOLS & EQUIPMENT
2 quart saucepan with lid

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