Stovetop "Samoa" Rice Pudding

• cooked rice, unsalted, cold↗2 cups
• whole milk↗1 1⁄2 cups
• canned unsweetened coconut milk↗2 cups
• sugar↗1⁄3 cup
• salt↗1⁄8 teaspoon
• pure vanilla extract↗1⁄2 teaspoon
• coconut extract↗1⁄2 teaspoon
• unsweetened coconut, shredded↗1 cup
• caramel sauce, to drizzle (homemade or store bought)1 cup
• chocolate syrup, to drizzle (homemade or store bought)1⁄2 cup

Step-by-step instructions

1. 1

   In a med-large sauce pan simmer rice, milk, coconut milk, sugar, and salt, uncovered, over moderate heat, stirring frequently (never leave unattended), until desired thickness occurs, about 40 minutes.

2. 2

   Remove from heat and stir in vanilla and coconut extract.

3. 3

   Add shredded coconut to a dry skillet, gently mixing so it wont burn. Will toast quickly so keep an eye on it. Once golden brown, remove from heat and immediately transfer, in a single layer, to a flat surface to cool.

4. 4

   To assemble, start by drizzling about a tbsp of caramel sauce in the bottom of your serving cup. Spoon in pudding, leaving about a half an inch from top of cup. Top with toasted coconut, another drizzle of caramel and finish with a drizzle of chocolate sauce.

5. 5

   Serve warm or cold. I'm always too impatient to wait, so I eat it as soon as it's cooled down enough so it doesn't burn my mouth -- almost LOL.