Scrumptiously creamy coconut chocolate rice pudding, garnished with toasted coconut and shaved chocolate.

Chocolate Macaroon Pudding

3 cups cooked medium grain rice
1 (14-ounce) can unsweetened coconut milk
1 cup sweetened condensed milk
1 cup milk
8 ounces semisweet chocolate, chopped*
2 cups flaked coconut
Toasted coconut, for garnish
Shaved chocolate, for garnish

1. Combine rice, coconut milk, condensed milk and milk in 2-quart saucepan. Cook over medium heat until thick and creamy, 20 to 25 minutes, stirring frequently. Remove from heat.
2. Add chocolate and coconut, stirring until chocolate is melted.
3. Garnish with toasted coconut and shaved chocolate, if desired.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.