Coconut Rice Pudding

It took me awhile, but I finally developed a taste for rice pudding.  I’d tried at least a half a dozen prepackaged concoctions and box mixes totting the name ‘rice pudding,’ but they were all terrible.  So finally I found one that I truly love.

4 cups whole milk

1 cup arborio rice (about 8 ounces)

½-3/4 cup sugar (I like mine sweeter!)

One 14-ounce can unsweetened coconut milk

1/2 cup coarsely shredded unsweetened coconut

In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.

In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes.

Serve with rice pudding adorned with toasted coconut.