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Chocolate Macaroon Rice Pudding: Date Added: 29 Jul 2011
Listed in: Desserts

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

Cooking Instructions

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.
2. Remove from heat. Add chocolate and coconut, stirring until chocolate is melted. Garnish with toasted coconut and shaved chocolate, if desired.

Cooking Tip: 1 1/2 cups semi-sweet chocolate chips may be substituted for semi-sweet chocolate.

Recipe and photo used with permission by the USA Rice Federation. For more information about rice, visit

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Chocolate Macaroon Rice Pudding
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