Coconut Rice Pudding

• 1 cup Short Grain Rice
• 27 ounces, fluid Coconut Milk
• 12 ounces, fluid Evaporated Milk
• 14 ounces, fluid Sweetened Condensed Milk, Divided
• 1 Tablespoon Ground Cinnamon
• 1 pinch Ground Cloves
• 1 pinch Ground Nutmeg
• Toasted Coconut Or Dried Fruit, For Garnish

1. In a large pot, combine the rice, coconut milk, evaporated milk, half of the sweetened condensed milk (reserve the rest for later), and the spices. Bring to a boil over medium-high heat, stirring occasionally with a wooden spoon.
2. Immediately after it reaches a boil, reduce the heat to medium-low. Continue to cook the pudding, stirring every few minutes until the rice is soft, about 20-25 minutes.
3. If serving warm, drizzle with the remaining sweetened condensed milk, garnish with toasted coconut or dried fruit, and serve immediately.
4. If serving cold, cover the rice pudding directly over the surface with plastic wrap, and refrigerate overnight. Drizzle with the remaining sweetened condensed milk, garnish with toasted coconut or dried fruit, and serve.

short grain rice, fluid coconut milk, milk, milk, ground cinnamon, ground cloves, ground nutmeg, coconut

Taken from tastykitchen.com/recipes/desserts/coconut-rice-pudding-2/ (may not work)