coconut rice pudding

Name: Coconut Rice Pudding
Prep time: 15 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 cup(s) water; 2/3 cup(s) medium-grain rice; 1/4 teaspoon(s) salt; 2 large eggs; 1/2 cup(s) granulated sugar; 14 ounce(s) can coconut milk; 1 tablespoon(s) lemon juice; 1/3 cup(s) dried cherries or golden raisins, optional; 1 cup(s) sweetened flaked coconut

(4 RATINGS)

177 Pinches 2 Photos

Pat Duran

Las Vegas, NV

Updated on Mar 23, 2012

Coconut milk stands in for the usual milk in this rice pudding, giving this dessert a sweet coconut flavor that's further enhanced with the addition of flaked coconut.This soft set dessert should be served warm- but it's good cool too!

Rate

As promised.. Pat's Coconut Rice Pudding with pineapple delish, didn't have golden raisins so used regular...YUMMY Pat you got to try it..Thanks again for the recipe!!!

prep time 15 Min

cook time 40 Min

method Bake

yield 6 servings

Ingredients

1 cup water
2/3 cup medium-grain rice
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
14 ounces can coconut milk
1 tablespoon lemon juice
1/3 cup dried cherries or golden raisins, optional
1 cup sweetened flaked coconut

How To Make coconut rice pudding

Step 1

Bring water to a boil in small saucepan; stir in rice and salt. Reduce heat to low; cover and cook 15 minutes or until all water is absorbed.

Step 2

Heat oven to 325^. Whisk eggs and sugar in a medium bowl; whisk in coconut milk and lemon juice. Spoon cooked rice into ungreased 8-inch glass dish; sprinkle with cherries. Pour egg mixture over rice; stir to blend.
Step 3

Bake 20 minutes. Stir well; sprinkle with coconut. Bake 15-20 minutes or until knife inserted near center comes out clean. Mixture will be softly set. Serve warm.
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