1 cup Jasmine Rice 1/2 teaspoon salt 1-13.5 oz can Coconut Milk 1 3/4 cups milk* (whole or 1%) 3/4 cup sugar 2 tablespoons butter 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** * A second can of coconut milk can be substituted for milk if allergies are a concern.** Stirring constantly, heat coconut flakes on a medium high heat in a dry frying pan until lightly browned.

2 quart saucepan with lid

1. Cook rice in a saucepan according to package directions, adding 1/2 tsp of salt to water.
2. When rice is cooked add: Coconut Milk, milk, sugar, butter, and cinnamon. Combine ingredients and cook over a medium high heat, stirring frequently.
3. Bring to a boil and cook 1 minute. Remove from heat.
4. Immediately add chocolate and coconut extract to pudding. Stir until chocolate is melted and ingredients are well mixed.
5. 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.