Rum Coconut Risotto - cooking recipe

Ingredients

1 cup risotto rice
1 tablespoon butter (melted)
1 cup rum (dark)
3/4 cup sugar
3 cups coconut milk
1 cup heavy cream
1 cup water
1 tablespoon vanilla
1/4 cup coconut (shredded)
1 (12 ounce) can whipped cream
1/2 cup pecans (candied)

Preparation

Saute risotto and melted butter.
Add 1/2 cup rum to saute mixture over low heat and let rice absorb the rum.
In a separate pan heat sugar, coconut milk, heavy cream, and water. Once sugar is dissolved add the rice mixture a little at a time, stirring often (about 20 minutes).
Cook over low heat until rice is tender and creamy.
Stir into mixture vanilla, other 1/2 cup rum, and coconut.
Refrigerate until cold.
Serve in little dishes topped with whipped cream and candied pecans.