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Pudding, Coconut Rice I (D, TNT) Source: February 1998 issue of FamilyFun.
Serves: 8-10 generous helpings

3 eggs
1 cup milk
1 13-1/2-ounce can coconut milk
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 1/2 cups cooked jasmine rice
1 cup raisins

In a mixing bowl, beat the eggs, then add both kinds of milk, the sugar, and spices and whisk until well combined. Stir in the cooked rice and raisins.

Pour into a 9"x12" buttered baking dish and bake for 15 minutes in a preheated 350°F oven.

Stir well, then bake for another 45 minutes, or until the top is golden brown and the pudding has set. Serve warm.

Poster's Notes: A tried and true dessert with an Asian twist. Rice, which grows in abundance in Indonesia's hot, wet climate, is served with nearly every meal, even for dessert. This lightly spiced rice pudding is flavored with another native food -- coconut milk.

Posted by Tsippi Jelingold

Nutritional Info Per Serving: N/A