Baked Rice Pudding

My Mum's best, I've added something tropical to her traditional English baked rice and custard dish... Try it - I'll guarantee you'll love it! I thank her for passing her recipies on she'll always be with me when I'm cooking....

• Ready In: 1 hr 25 mins
• Serves: 4-6
• Yields: 6 1/2 cup

Ingredients

• 1⁄2 cup cooked long-grain rice
• 3  egg yolks
• 1⁄8 cup white sugar
• 1  cup coconut milk (canned)
• 1  cup 2% low-fat milk
• 1⁄4 cup half & half light cream
• 2  tablespoons  custard powder
• 1⁄4 cup raisins or 1⁄4 cup currants
• 1⁄4 cup  shredded coconut
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon  coconut extract
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon cinnamon

Directions

1. Pre-heat oven 325*.
2. In a glass baking dish beat egg yolks sugar,add vanilla and coconut extracts add custard powder mix well, set aside,.
3. Heat 2% milk till steaming hot in separete microwavable dish,.
4. While heating 2% milk stir Coconut milk into egg yolk/sugar mixture till smooth,.
5. Slowly add steaming milk to egg/sugar mixture whisking constantly about 1min,
6. Add rice, raisins or currents, then add shredded coconut stir until well blended.
7. Place glass baking dish into a pan with about 1 inch of water, bake un-covered on middle rack of oven at 325* for 11/4 hour.
8. After 30 minutes remove stir, then dust with nutmeg/cinnamon return to oven and finish baking.
9. Serve warm, especially nice with a dollop of fresh whipped-cream!