Name: Coconut Chocolate Rice Pudding

Ingredients:

• 14-oz can coconut milk
• 1/4 to 1/2 cup sugar (adjust to taste)
• 1/4 to 1/2 cup cocoa powder (adjust to taste)
• 2 cups cooked rice

Instructions:

• In a saucepan over medium-high heat, combine the coconut milk and sugar.
• Heat for 4 minutes.
• Whisk in the cocoa powder, stirring until smooth. At this point, the mixture should be simmering.
• Fold in the cooked rice and stir well.
• Turn the heat down to medium and cook for another 2 minutes; then enjoy.

Comments: 8/23/2017 - I used 3/4 cup sugar and 1/2 cup cocoa powder. The result was rich, almost like fudge.
4/7/2018 - I used 3/4 cup sugar and 1/2 cup Ghirardelli unsweetened cocoa powder. With the rice, I added 1/2 cup flaked coconut and about 1/4 cup creamy peanut butter. It filled a 2-quart casserole dish.
1/13/2019 - I had to substitute sweetened condensed milk for the coconut milk. Again I used 3/4 cup sugar and 1/2 cup Ghirardelli unsweetened cocoa powder. After cooking, the result seemed very liquid.
12/6/2019 - I used this method to make ordinary rice pudding without as much effort. I started with coconut milk and 3/4 cup sugar. Then, instead of cocoa powder, I added 0.5 cups of raisins, 1 teaspoon vanilla, 3.5 tablespoon margarine, and 1 teaspoon roasted cinnamon. When that was all melted and blended I folded in the rice.
6/14/2020 - I used 5/8 cup of sugar, a can of lite coconut milk, 1/2 cup of cocoa powder, and 1/2 cup flaked coconut. It was fairly liquid when the cooking was done.
10/9/2020 - I used 3/4 cup sugar and 1/2 cup Ghirardelli unsweetened cocoa powder along with the rice and coconut milk. It was fairly liquid when cooking was done, but firmed up after several hours in the refrigerator. I stored it in a 2-qt casserole dish, but it might have fit in the next size down.
5/16/2021 - I used 3/4 cup sugar, 1/2 cup Ghirardelli unsweetened cocoa powder, and 1/2 cup of sweetened flaked coconut along with the rice and coconut milk.
8/26/2021 - Pretty much the same as on May 16. It fit into a 1 1/2 quart casserole dish.
4/16/2022 - I substituted sweetened condensed milk for the coconut milk, and included 3 tablespoons of butter and 1/2 cup of sweetened flaked coconut. I put it in the 2-qt casserole dish. The rice was a little chewy.
4/10/2023 - I used a 13.5-oz can unsweetened coconut milk, 3/4 cup sugar, 1/2 cup cocoa powder, 2 cups cooked white rice, and 1/2 cup unsweetened flaked coconut. It fit in the large, round, glass, 1.5 liter casserole dish.
10/18/2023 - I followed the recipe, with 1/4 cup cocoa powder and no extras.

Source: Attributed to chef Kaimana Chee of Uncle's Hawaiian Grindz Restaurant in Fallston, MD, by February 8, 2017, Baltimore Sun article

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