Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

Old fashioned comfort food meets coconut...yummm....


  1. Bring water to a boil in small saucepan; stir in rice and salt. Rduce heat to low; cover and cook 15 minutes or until all water is absorbed.
  2. Heat oven to 325°F Whisk eggs and sugar in medium bowl; whisk in coconut milk and lemon juice.
  3. Spoon cooked rice into ungreased 8 inch glass baking dish; sprinkle with raisins. Pour egg mixture over rice; stir to blend.
  4. Bake 20 minutes. Stir well; sprinkle with coconut flakes. Bake 15-20 minutes more or until knife inserted halfway between center and edge comes out almost clean. Serve warm.
Most Helpful

5 5

I made this for my hubby and I last night to warm up the house some and for a small treat. I didn't use regular sugar, instead I used Organic Blue Agave sweetner and I felt that half a cup was too much so I cut back to 1/4 of a cup as a personal choice. I also left out the rasins again a personal choice as I highly dislike rasins, and I added a tablespoon of vanilla. Otherwise I followed the recipe to a "T". My husband loved it! I thought it was good but I think next time I will cut back on the cooking time or add a splash of milk as it seemed a bit dry and not very creamy. But overall I loved the flavor and will be making this again! Good recipe.

5 5

YUMMY!! Ive made this twice and the second time I cut the sugar in half. I like it a little less desert like, more breakfasty. But either way, its fantastic!

5 5

Rice pudding is one of my favorite comfort foods (the kind like this with eggs in it, not the stovetop milk and rice stuff :) ) and the addition of the coconut milk and coconut topping just really kicked it up a notch! Delicious! I left the raisins out but otherwise made as written. Thanks for a new take on an old favorite. Made for Fall 2009 My 3 Chefs game.