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fall porch suppers 2005     
Easing into Autumn 

The Hotel
801 Collins Ave.
Miami Beach, FL 33139
(305) 674-9474


Chocolate and Coconut Rice Pudding
Chef Michael Bloise of Wish at The Hotel – Miami Beach, FL
Adapted by

Yield: 12 Servings


  • 8 ounces jasmine or basmati rice
  • 10 ounces sugar
  • 3 cups milk
  • 3 cups unsweetened coconut milk
  • 2 ½ cups heavy cream
  • ½ teaspoon salt
  • ½ vanilla bean, split and seeded
  • ¼ cup cocoa powder, sifted
  • ¼ cup melted chocolate
Place rice in pot and cover with one inch of water. Cook on high for 5 minutes. Remove and strain. Place rice, sugar, milk, coconut milk, cream, salt and vanilla bean into the pot. Bring to a boil and simmer, stirring gently until you’ve reached desired thickness (about 10 – 12 minutes). Line a baking pan with plastic wrap. Pour half of the rice mixture into the pan and smooth out the surface. Stir the cocoa powder and chocolate into the remainder of the rice mixture until evenly distributed. Gently pour the chocolate rice on top of the coconut rice and smooth over gently. Be sure not to mix the two layers. Chill for one hour. Once chilled, flip pan over onto a cutting board. Cut into squares and serve with sugar cookies or gingersnaps.
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  •    Published: September 2005
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