Chocolate 'N' Toffee Rice Pudding

3 cups milk
3 cups cooked rice
1/2 cup packed brown sugar
3 tablespoons butter
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup flaked coconut, toasted
1/4 cup English toffee bits or almond brickle chips
1/4 cup miniature semisweet chocolate chips
1/2 cup whipped topping
7 maraschino cherries

In a large saucepan, combine the milk, rice, brown sugar, butter and
salt; bring to a boil over medium heat. Cook for 15 minutes or until
thick and creamy, stirring occasionally. Remove from the heat; stir
in vanilla. Cool.
Spoon half of the pudding into dessert dishes. Combine the
coconut, toffee bits and chocolate chips; sprinkle half over the
pudding. Repeat layers. Refrigerate until serving. Top with whipped
topping and cherries.
Yield: 7 servings.