Pina Colada Rice Pudding

By Texaschef11

Ingredients

• 4 cups cooked rice
• 2 cans coconut milk
• 1 cup milk
• 2 cups sugar
• 1 teaspoon coconut extract
• 1 tablespoon vanilla extract
• 1 20 ounce can pineapple chunks, well drained
• 1 cup heavy cream, whipped or 1 1/2 cups whipped topping
• 1 cup Greek yogurt

Preparation

Step 1

In a medium heavy bottomed (preferably non stick) sauce pot, combine the cooked rice and the coconut milk. Stir well to mix. Over medium heat, bring the mix to a gentle boil stirring very often.
Turn heat down to low (I had it on two) and cover. Cook the rice until all the liquid is absorbed, stirring frequently to prevent sticking. Mine took about 30 minutes.
Pour mixture into a large bowl and cover and refrigerate until chilled, at least 2 hours.
When rice is cold, mix the whipped cream (or whipped topping) with the Greek yogurt.
Break up the rice pudding (it will be stiff) and fold the cream/yogurt mixture into it.
Add the drained pineapple and mix well. Refrigerate until you’re ready to serve.