Baked Rice Pudding

Submitted by Two Sauces

"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: 1hr 25mins
• Ingredients: 13
• Yields: 6 1/2 cup
• Serves: 4-6

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!