coconut caramel rice pudding - mw
I had a variation of rice pudding I used to make with leftover brown rice (I buy extra boxes of rice when we get Asian takeout). When they posted the Natural Bliss recipe contest, I re-worked the recipe a bit to include the coffee creamer. Imagine my surprise and delight when I was named one of the 10 winners! It's jazzed up comfort food - yum!
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
8 Servings
Ingredients
- 4 cups cooked white or brown rice
- 1 can (14 oz) sweetened condensed milk
- 2/3 cup (5 fluid oz) evaporated milk
- 2/3 cup caramel flavor nestle coffee-mate natural bliss all-natural coffee creamer
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup flaked coconut
How To Make coconut caramel rice pudding - mw
-
Step 1Combine everything except coconut in a medium saucepan; whisk well. Cook over medium heat, stirring frequently, until almost boiling.
-
Step 2Reduce heat to low, cook stirring frequently, for 20 minutes or so (it should be thickened). Stir in coconut.
-
Step 3Serve warm or chilled. If chilling, spoon into serving bowls and cover with plastic wrap. Make sure the plastic wrap touches the surface of the pudding. Garnish with toasted coconut, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Puddings
Tag:
#Quick & Easy
Keyword:
#coconut
Keyword:
#rice
Keyword:
#caramel
Keyword:
#Contest-winning
Ingredient:
Rice/Grains
Culture:
American
Method:
Stove Top
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