Ingredients for Coconut Rice Pudding
- 1 cup water
- Medium Grain Rice
- Pinch of salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 (13.5 ounce) can full-fat coconut milk
- 1 tablespoon fresh lemon juice
- Golden Raisin
- Sweetened Flaked Coconut
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How to Make Coconut Rice Pudding
- Bring 1 cup of water to a boil in a small saucepan.
- Stir in 1/2 cup of uncooked long-grain rice and a pinch of salt.
- Reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
- Preheat oven to 325°F (160°C).
- In a medium bowl, whisk together 2 large eggs and 1/2 cup of granulated sugar until light and fluffy.
- Whisk in 1 (13.5 ounce) can of full-fat coconut milk and 1 tablespoon of fresh lemon juice.
- Gently spoon the cooked rice into an ungreased 8-inch glass baking dish.
- Sprinkle 1/4 cup of raisins evenly over the rice.
- Pour the egg mixture evenly over the rice, ensuring all rice is coated.
- Gently stir to combine the rice and egg mixture.
- Bake for 20 minutes.
- Remove from oven and stir gently to redistribute the rice and coconut milk.
- Sprinkle 1/4 cup of unsweetened coconut flakes over the top.
- Return to the oven and bake for another 15-20 minutes, or until a knife inserted halfway between the center and edge comes out almost clean. The pudding should be set but still slightly jiggly in the center.
- Let cool slightly before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
255g
Fat
80g
Carbs
28g
