make the rice pudding

1. In a medium saucepan, over medium-high heat, combine the rice and water and allow to cook for 10 minutes, or until most of the water has been absorbed.
2. Add milk and cinnamon sticks and cook for another 15 minutes, stirring constantly. If the milk has been absorbed but the rice isn’t soft enough, add 1/4 cup at a time.
3. Add the lactose-free condensed milk, sugar, all spice and salt, and cook for 2-3 minutes. Stir until the mixture thickens.
4. Remove from heat and stir one more time.
5. Allow to come to room temperature before refrigerating.

For the Chocolate Swirls:

1. In a microwave safe bowl, combine the chocolate chips and coconut oil. Heat in 30 second increments, mixing in between until the chocolate is fully melted. Allow to cool a bit before serving.

To serve:

1. Pour some chocolate sauce in the bottom of a cup, add a few tablespoons of rice pudding and a another tablespoon of chocolate sauce. Alternate as desired! Top with butterscotch chips, chocolate chips, condensed milk or coconut. Serve cold or warm (I prefer warm!)