Ingredients for Baked Coconut Rice Pudding
- Pudding Rice
- 2 cups coconut milk
- 1 cup whole milk
- zest of 1 lime
- 1/4 cup granulated sugar
- 1 tablespoon butter
- pinch of ground star anise (optional)
- fresh or stewed fruit, for serving
- 1 cup uncooked long-grain rice
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How to Make Baked Coconut Rice Pudding
- Preheat oven to 300°F (150°C).
- In a large bowl, combine 1 cup uncooked long-grain rice, 2 cups coconut milk, 1 cup whole milk, 1/4 cup granulated sugar, and the zest of 1 lime.
- Pour the rice mixture into a lightly greased 4-liter shallow ovenproof dish. Dot the surface with 1 tablespoon of butter.
- Bake for 30 minutes.
- Remove the lime zest from the pudding.
- Stir the pudding well. Add a pinch of ground star anise (optional). Return to the oven and bake for 1-2 hours, or until almost all the milk is absorbed and a golden brown skin forms on top. If the top browns too quickly, cover loosely with foil.
- Let cool slightly before serving. Serve warm or chilled with fresh or stewed fruit.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
431g
Fat
224g
Carbs
38g
