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Chocolate Macaroon Rice Pudding
- 3 cups cooked medium grain rice
- One 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
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. Add chocolate and coconut, stirring until chocolate is melted. Garnish with toasted coconut and shaved chocolate, if desired.
Note: *1 1/2 cups semi-sweet chocolate chips may be substituted for semi-sweet chocolate.
Recipe reprinted by permission of USA Rice Federation. All rights reserved.
nutrition information per serving
609 calories; 35g total fat; 19mg cholesterol; 161mg sodium; 73g carbohydrates; 4g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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