Rum Coconut Risotto

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

Step-by-step instructions

1. 1

   Saute risotto and melted butter.

2. 2

   Add 1/2 cup rum to saute mixture over low heat and let rice absorb the rum.

3. 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. 4

   Cook over low heat until rice is tender and creamy.

5. 5

   Stir into mixture vanilla, other 1/2 cup rum, and coconut.

6. 6

   Refrigerate until cold.

7. 7

   Serve in little dishes topped with whipped cream and candied pecans.