Coconut Rice Pudding Bake Recipes

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KOZY'S CREAMY COCONUT RICE PUDDING



Kozy's Creamy Coconut Rice Pudding image

Yummy coco-nutty comfort food!

Provided by Rene Bakewell

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h55m

Yield 4

Number Of Ingredients 11

1 ½ cups water
¾ cup white rice
1 (13.5 ounce) can coconut milk
¼ cup white sugar
¼ teaspoon salt
½ cup milk
1 egg, beaten
1 tablespoon extra-virgin coconut oil
½ teaspoon vanilla extract
½ teaspoon coconut extract
1 wedge fresh pineapple

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.
  • Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.
  • Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 46.4 g, Cholesterol 48.9 mg, Fat 26 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 21.9 g, Sodium 192.4 mg, Sugar 15.5 g

CREAMY COCONUT MILK RICE PUDDING



Creamy Coconut Milk Rice Pudding image

This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs, and use almond milk in place of the dairy and replace butter with vegan buttery sticks. Both versions are quite delicious! Just make sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!

Provided by awakenedone

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Yield 10

Number Of Ingredients 13

3 cups water
1 ½ cups basmati rice
3 cups coconut milk
1 ½ cups raw sugar
½ teaspoon sea salt
1 cup whole milk
2 eggs, beaten
¼ cup unsalted butter
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 (15 ounce) can sliced peaches, drained and chopped
1 cup raisins, or more to taste

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
  • Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
  • Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

Nutrition Facts : Calories 486.6 calories, Carbohydrate 72.2 g, Cholesterol 51.8 mg, Fat 21.4 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 16.7 g, Sodium 138.4 mg, Sugar 43.6 g

COCONUT RICE PUDDING



Coconut Rice Pudding image

This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

1-1/2 cups uncooked medium grain rice
2-1/4 cups water
1 tablespoon brown sugar
1 tablespoon butter
2 cinnamon sticks (3 inches)
1 teaspoon salt
1 teaspoon grated lemon zest
2 cups whole milk
1 can (14 ounces) sweetened condensed milk
1 can (13.66 ounces) coconut milk
1/2 cup raisins
1/4 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted

Steps:

  • In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

Nutrition Facts :

BAKED COCONUT STICKY RICE CAKE RECIPE



Baked Coconut Sticky Rice Cake Recipe image

Provided by By Christine's Recipes

Yield Prepare a 24cm x30 cm baking tray

Number Of Ingredients 5

Ingredients: 10 eggs 500 gm glutinous rice flour 2 cans coconut milk (about 500 ml each) 500 gm white sugar
10 eggs
500 gm glutinous rice flour
2 cans coconut milk (about 500 ml each)
500 gm white sugar

Steps:

  • Method: Preheat oven to 180C/350F. Beat the eggs and mix with sugar very well. Add coconut milk and glutinous flour, and combine until very smooth. Use a 24cm x30 cm baking tray, or two smaller trays. Don't use any trays that are too deep, it's hard to cook through otherwise. Line a baking sheet at the bottom of the baking tray. Lightly brush or spray oil around the edges. Pour the mixture into the baking tray, bake for 50 minutes to 1 hour. Test it with a needle. If it comes out clean, it's done.

SIMPLE BAKED COCONUT RICE CUSTARD PUDDING



Simple Baked Coconut Rice Custard Pudding image

A very simple baked rice custard with numerous variations. All ingredients are found in the average pantry and frig. Great for a dessert, side dish or even breakfast.

Provided by rainboconfection

Categories     Dessert

Time 55m

Yield 12 6 OUNCE, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups cooked rice (grain length unimportant)
6 eggs, lightly whisked
1/2 cup white sugar or 1/3 cup brown sugar
1 cup coconut milk, canned or 1 cup coconut coffee creamer
3 cups milk
1 teaspoon vanilla
2/3 cup flaked coconut
1/3-1/2 cup toasted coconut

Steps:

  • NOTE: Coconut coffee creamer can be found in refrigerator case of most groceries.
  • Preheat oven to 325 degrees and place pan with 1 inch hot water on bottom oven rack.
  • Spread RICE in bottom of lightly oiled 9x13 baking pan. In lg bowl, whisk EGGS, whisk in, one ingredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly. Stir in flaked COCONUT and slowly pour over rice.
  • Place in preheated oven that has BAKING PAN with 1 inch HOT WATER on bottom shelf of oven and bake 45 -60 minutes. Test for doneness with knife blade. Cooking time varies depending upon fat content in milk.
  • Remove from oven and cool on rack.
  • Sprinkle with ** TOASTED COCONUT or sprinkle with coating of brown sugar then untoasted coconut and place under broiler JUST UNTIL COCONUT IS TOASTED. WATCH CLOSELY AS COCONUT BURNS QUICKLY.
  • SERVE warm or cold with or without cream or whipped topping. MAMA SERVED WITH CREAM.
  • VARIATIONS:.
  • 1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar and omit the coconut. Use 4 cups of milk omitting the coconut milk. May sprinkle rice with raisins before adding milk mixture.
  • 2. BASIC RICE PUDDING.
  • Just use 4 cups milk instead of coconut and regular milk. Sprinkle the top with nutmeg =LIGHTLY.
  • 3.RICE AND RAISIN CUSTARD.
  • Omit coconut, replace milk as stated above, sprinkle enough raising onto rice to cover well BEFORE intoducing the milk mixture. Sprinkle the top lightly with cinnamon.
  • 4. SUGAR FREE CUSTARD.
  • FOLLOW ANY RECIPE ABOVE substituting equivilant of 1/2C of sugar - plus 1/4C milk.
  • 5. FRUITED RICE CUSTARD.
  • FOLLOW ANY RECIPE ABOVE SUBSTITUTING for RAISINS OR COCONUT, with well drained, finely chopped canned fruit. Sprinkle top with seasoning your family loves.
  • THIS IS A LO=FAT, LO SUGAR RECIPE THAT INCLUDES SEVERAL FOOD GROUPS SO MAKES A SUPER BREAKFAST.
  • MAY GOD WATCH OVER YOU.

BAKED COCONUT RICE PUDDING



Baked Coconut Rice Pudding image

Make and share this Baked Coconut Rice Pudding recipe from Food.com.

Provided by AZPARZYCH

Categories     Coconut

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup short-grain pudding rice
2 1/2 cups coconut milk
1 1/4 cups milk
1 large strips lime rind
1/4 cup caster sugar
1/2 cup butter
1 pinch ground star anise
1 cup fresh fruit, to serve

Steps:

  • Mix the rice with the coconut milk, milk, lime rind and sugar.
  • Pour the rice mixture into a lightly-greased 1.4 litre shollow ovenproff dish and dot the surface with a little butter. Bake in 300 degree oven for about 30 minutes.
  • Remove and discard the strip of lime. Stir the pudding well, add the pinch of ground star anise, if using, return to the oven and cook for a further 1-2 hours or until almost all the milk has been absorbed and a golden brown skin has baked on the top of the pudding. Cover the top of the pudding with foil if it starts to brown too much to wards the end of the cooking time.
  • Serve the pudding warm or chilled with fresh or stewed fruit.

CLASSIC RICE PUDDING



Classic rice pudding image

Have this creamy rice pudding cooking in the oven while you make dinner and round off your meal with a comforting pud. Serve with jam for a feel-good treat

Provided by Esther Clark

Categories     Dessert

Time 1h35m

Number Of Ingredients 8

butter, for the dish
130g pudding rice
70g caster sugar
2 tsp vanilla bean paste or 1 vanilla pod, split and seeds scraped out
800ml whole milk
170ml double cream
grating of nutmeg
fruit jam of your choice, to serve (strawberry or apricot work well)

Steps:

  • Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
  • Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

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