Baked Coconut Rice Pudding
Coconut rice pudding is a popular dessert in many Asian and Caribbean cuisines, often enjoyed during festive occasions.
This is vegetarian and gluten free recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 1 cup Rice
- 1 can Coconut Milk
- 1/2 cup Sugar
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Cinnamon
- 1/4 cup Raisins
- 1/4 cup Shredded Coconut
- 1/4 teaspoon Salt
- 1 large Egg
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, combine the rice, coconut milk, sugar, vanilla extract, cinnamon, raisins, shredded coconut, and salt. Bring to a boil over medium heat, then reduce heat to low and simmer for 15 minutes, stirring occasionally.
- In a small bowl, beat the egg. Gradually stir in a small amount of the hot rice mixture into the beaten egg, then return the egg mixture to the saucepan, stirring well.
- Pour the rice mixture into a greased baking dish and bake for 45 minutes, or until set and golden brown.
- Remove from the oven and let it rest for 30 minutes before serving.
- Serve warm or chilled.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.