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Pudding, Coconut Raisin Rice Pudding (D, TNT)
Source: "Adventures of an Itinerant Chef," 1998 by chefpatrick.com.
Serves: 6-8

3-1/2 cups canned coconut milk
2-1/2  cups whole milk
2/3 cup rice
2/3 cup raisins
1/2 cup sugar
2 tsp. vanilla
1/2 tsp. fresh grated nutmeg

Bring milk & coconut milk to boil, add rice and raisins.

Cover, reduce heat to low and cook for 35-40 minutes, stirring occasionally until most of the milk is absorbed. Stir in sugar and vanilla.

Spoon into serving dishes and sprinkle with fresh nutmeg.

Poster's Notes: A great way to jazz up plain old rice pudding! I serve this in empty coconut shells.

Posted by Tsippi Jelingold

Nutritional Info Per Serving: N/A