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Friday, July 29, 2011

Coconut Rice Pudding

I have been drawing such a blank on which recipe to blog next- I'm not sure why I found this so difficult, I have a cabinet FULL of cookbooks and printed stuff from the internet with scribbled notes all over them.
So I set to make Dave some tapioca pudding and to mull it over (I am not blogging the tapioca because it comes from off the box, you can go find it yourself! lol) and then it hit me.
The Coconut Rice Pudding that I made a few weeks ago! I even have pictures!!

I have been on quite a coconut kick this summer- Mounds candy bars (the fun size of course, pop em in the freezer and they're delicious!) Coconut water, Almond Joy coffee creamer, etc. So when i found this recipe I knew I had to try it, it's simple enough to make, the waiting was the hardest part!

Coconut Jasmin Rice Pudding
adapted from this recipe. love this website!

Ingredients:
4 eggs
3/4 sugar (or splenda)
2 (13.5oz) cans of low-fat coconut milk
2 cups cooked jasmin rice (2 pkgs Uncle Ben's steam in the bag)
1 cup of Milk
(my coconut milk cans were a tad larger than 13.5oz, so I omitted this extra cup)
*1 Teasp Vanilla Extract
1/2 teasp coconut extract
1/4 teasp salt
1/4 teasp nutmeg
*For more coconut flavor, omit vanilla extract & do 1.5 teasp of coconut extract.

Directions:
Preheat oven to 300*F
Lightly butter a 9x13-inch pan
In a mixing bowl, beat eggs & sugar well
Add coconut milk, jasmin rice (cooked and cooled!), milk, extracts, salt & nutmeg
Mix thoroughly
Make a water bath by placing the baking dish into a large pan that has an inch of hot water in it
(I used a large cookie sheet, placed the cookie sheet on the over rack, poured in the hot water and then placed the empty pan on the sheet.)
Pour the pudding mixture into the baking dish, stir so all rice is distributed evenly.

Bake for 20 mins
Stir pudding mix again, continue to bake for 40 more mins or until the pudding is set/firm to the touch.

After the 20min stir...


All done!!








This recipe was so delicious both hot and cold! I not only ate it for dessert that night, but also for breakfast for the next few days! It's a little bit high on the fat-content if you use regular coconut milk, which is why I opted for low-fat. I also replaced the sugar with splenda.
I am going to have to make this again soon!                                                                       

Today I am Linking up with Where's My Glow?  Never done the linking-thing before.....let's see if this works!?