Coconut Rice Pudding

Rice Pudding has always been a comfort food in my house…home made of course.  This is a nice take on the classic.  From Food and Drink Spring 2016.

4 1/2 cups whole milk (I used 1% - it isn’t as creamy but is a little heart healthier)
2 cups sweetened, shredded coconut
1/4 cup arborio rice
1/4 tsp vanilla extract
1/8 tsp coconut extract
1/2 cup whipping cream

• In a medium saucepan, bring the milk and coconut to a boil, stirring .  Turn off the heat and allow the milk to steep for 1 hour.  Strain the mixture, pressing on the solids, to extract as much milk as possible.  Discard the coconut.  Measure the milk-you should have 4 cups.  If not top up with additional plain milk, and return it to the saucepan.
• Bring the coconut infused milk to the boil.  Add the rice and the vanilla and coconut extracts.  Reduce heat to a low simmer.  Continue simmering, stirring occasionally until the rice is tender and the milk has a loose pudding like consistency, about 45 to 50 minutes.
• Transfer to a bowl and cool completely either in the fridge or by placing over another bowl filled with ice water. The pudding will stiffen upon chilling.  This mixture can be made in advance and refrigerated for up to 2 days. 
• On the day of serving, beat the whipping cream to stiff peaks.  Fold one third of the cream into the rice pudding, then finish by folding in the remaining two thirds of cream.  SErve immediately or refrigerate until serving.

Serves 6 to 8