Coconut Rice Pudding

I love rice pudding.  I love it even more made this way - coconut milk and toasted coconut flakes and powder really make it known as coconut.

  1 Qt 1% Milk                                                                       14 Ounce Coconut Milk

  2 Cups Water                                                                       3/4 Cup flaked coconut

  1 Cup arborio rice                                                                 1/3 Cup coconut powder

  1/2 Cup sugar                                                                         

In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.

In a medium saucepan, toast the flaked coconut over moderate heat, stirring constantly, until fragrant and golden. Transfer to a plate and repeat with coconut powder.  Stir coconut into pudding.