Coconut Jasmine Rice Pudding T R L Recipes

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COCONUT JASMINE RICE PUDDING T-R-L



Coconut Jasmine Rice Pudding T-R-L image

Another great use for leftover rice. This time, Jasmine rice. I love Jasmine rice even without it being a dessert.

Provided by Nana Lee

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

4 eggs
3/4 cup sugar (or Splenda)
2 (13 1/2 ounce) cans coconut milk
2 cups cooked jasmine rice (thai)
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
1/4 teaspoon salt
1/4 teaspoon nutmeg

Steps:

  • Preheat oven to 300ºF (150ºC).
  • Lightly butter a 9x13-inch pan.
  • In a mixing bowl, beat eggs and sugar well.
  • Add Coconut Milk, Jasmine Rice, milk, vanilla extract, coconut extract, salt and 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.
  • Pour the pudding mixture into the baking dish. Stir so all the rice is evenly distributed in the pan.
  • Bake for 20 minutes.
  • Stir pudding to mix the rice again. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch.
  • NOTE:.
  • I find that when pouring "soupy stuff" like for a pudding, it is best to put the pan on the oven shelf and pour the pudding into it rather than try to trek over to the oven.

Nutrition Facts : Calories 364.7, Fat 21.4, SaturatedFat 17.2, Cholesterol 110, Sodium 174.8, Carbohydrate 38, Fiber 2.6, Sugar 25.2, Protein 7.7

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