Rum Coconut Risotto

• 1 cup risotto rice
• 1 tablespoon butter (melted)
• 1 cup rum (dark)
• 3/4 cup sugar
• 3 cups coconut milk
• 1 cup heavy cream
• 1 cup water
• 1 tablespoon vanilla
• 1/4 cup coconut (shredded)
• 1 (12 ounce) can whipped cream
• 1/2 cup pecans (candied)

1. Saute risotto and melted butter.
2. Add 1/2 cup rum to saute mixture over low heat and let rice absorb the rum.
3. In a separate pan heat sugar, coconut milk, heavy cream, and water. Once sugar is dissolved add the rice mixture a little at a time, stirring often (about 20 minutes).
4. Cook over low heat until rice is tender and creamy.
5. Stir into mixture vanilla, other 1/2 cup rum, and coconut.
6. Refrigerate until cold.
7. Serve in little dishes topped with whipped cream and candied pecans.

risotto rice, butter, rum, sugar, coconut milk, heavy cream, water, vanilla, coconut, whipped cream, pecans

Taken from www.food.com/recipe/rum-coconut-risotto-420793 (may not work)