Toffee and Chocolate Rice Pudding

Toffee and Chocolate Rice Pudding

1/2 cup brown sugar

1 Tbsp cornstarch

dash of salt

2 cups milk

1 Tbsp butter

2 eggs, well beaten

3 cups cooked rice

1 tsp vanilla

1/3 cup chocolate chips

1/3 cup toffee bits

1/3 cup toasted coconut (optional)

Whipped cream for garnish (optional)

Combine brown sugar, cornstarch, and salt in large heavy pan. Slowly stir in milk, then add butter. Heat over medium heat, stirring constantly, till mixture starts to thicken. Stir half of hot mixture into eggs; whisk together and return to the pan. (This “tempers” the eggs, so you don’t end up with scrambled eggs in your rice pudding.) Add the rice and cook till thick and bubbly, stirring constantly. Add the vanilla. Let cool for a few minutes. To serve, layer half of the rice pudding in glass cups. Top with half of the chocolate chips, toffee, and coconut. Spoon remaining rice pudding into the cups, then top with the remaining chips, toffee, and coconut. Add whipped cream on top if desired.

We like it served warm so the chocolate melts. So good!