Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

Delicious rice pudding made all in one pot!

Ingredients Nutrition

  • 1 cup white rice (uncooked, but rinsed in a strainer)
  • 1 cup coconut milk
  • 12 cup water
  • pineapple juice (from reserve below)
  • 14 cup orange juice
  • 14 cup sugar
  • 1 cup fat-free half-and-half cream
  • 12 tablespoon cornstarch
  • 1 extra large egg, beaten
  • 10 ounces unsweetened crushed canned pineapple, drained but reserve liquid
  • 12 cup shredded coconut
  • 2 tablespoons coconut rum
  • 1 teaspoon rum extract (or vanilla extract)

Directions

  1. Preheat oven to 250°F Place rice, coconut milk, water, and juices in a large (teflon preferred) pot that is oven friendly. Cook on high until boiling, then reduce heat to low and let simmer 15 minutes. Remove from stovetop and let stand 5 minutes.
  2. In a large mixing bowl, combine sugar, and half-and-half and mix well. Stir in cornstarch, eggs, pineapple, coconut, and rum. Add to the pot with rice and stir, mixing well. Cover and bake on low for 2-2 1/2 hours.
Most Helpful

I do like it when I can make a recipe that includes brandy or rum, with a cooking time that will burn off the alcohol, so this one was just great! We really enjoyed the flavor combo of coconut & pineapple! And since the cooking time came into question, I can say that my cooking time was just a little shy of 2 1/2 hours, & we were very satisfied with the resulting pudding! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike June 19, 2011

This was a fantastic dessert for us last night, the only reason this is getting 4 stars and not 5 is due to the fact that after cooking for 2 hours it was definately done, I think 3 would have burnt it, though it could be my oven. But all in all wonderful recipe, great moistness, and flavors. Thank Bleu for yet another great recipe..

weekend cooker May 24, 2011