Coconut Chocolate Rice Pudding

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.

This is an ultra rich and creamy chocolate pudding with the added flavor of Jasmine Rice.

Cook rice in a saucepan according to package directions, adding 1/2 tsp of salt to water.
When rice is cooked add: Coconut Milk, milk, sugar, butter, and cinnamon. Combine ingredients and cook over a medium high heat, stirring frequently.
Bring to a boil and cook 1 minute. Remove from heat.
Immediately add chocolate and coconut extract to pudding. Stir until chocolate is melted and ingredients are well mixed.
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.
Cook rice in a saucepan according to package directions, adding 1/2 tsp of salt to water.
When rice is cooked add: Coconut Milk, milk, sugar, butter, and cinnamon. Combine ingredients and cook over a medium high heat, stirring frequently.
Bring to a boil and cook 1 minute. Remove from heat.
Immediately add chocolate and coconut extract to pudding. Stir until chocolate is melted and ingredients are well mixed.
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.

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