How to Make It
Bring milk, rice, sugar, vanilla, salt, and allspice to a boil in a large saucepan, stirring occasionally (keep an eye on the pot to make sure mixture does not boil over). Reduce heat to medium-low and simmer, stirring often, until slightly thickened and rice is tender, 30 to 35 minutes. Remove from heat.
Divide apple butter among jars, then spoon rice pudding over the top. Chill until set, at least one hour or overnight.
Heat a large skillet over medium and toast coconut chips, stirring frequently, until golden brown, about 3 minutes.
Top rice pudding with coconut chips. Seal jars. Pudding can be made two days ahead without coconut chips topping. Store in sealed jars.
Special equipment: 8 4-oz jars with lids