Coconut Rice Custard Pudding

A delightful and creamy coconut-infused rice custard pudding, perfect for breakfast or dessert.

Ingredients

1 ½	cups cooked rice (grain length unimportant)
6	eggs, lightly whisked
1⁄2	cup white sugar or ⅓ brown sugar
1	cup coconut milk, canned or 1 coconut coffee creamer
3	cups milk
1	teaspoon teaspoon vanilla
0.67	cup cup flaked coconut
⅓-½	cup cup toasted coconut

Instructions

• 1. Locate coconut coffee creamer in the refrigerator section of the grocery store.
  2. Preheat the oven to 325 degrees Fahrenheit and place a pan with 1 inch of hot water on the bottom oven rack.
  3. Spread cooked rice in the bottom of a lightly oiled 9x13 baking pan. In a large bowl, lightly whisk the eggs, then gradually add and whisk in the sugar, coconut milk or creamer, milk, and vanilla until well blended. Stir in flaked coconut and pour the mixture over the rice.
  4. Place the baking pan in the preheated oven with the pan of hot water on the bottom shelf. Bake for 45-60 minutes. To check for doneness, insert a knife blade. The cooking time may vary based on the fat content in the milk.
  5. Remove from the oven and allow to cool on a rack.
  6. Sprinkle with toasted coconut or a coating of brown sugar followed by untoasted coconut. Place under the broiler briefly until the coconut is toasted. Be vigilant as coconut can burn quickly.
  7. Serve warm or cold, with or without cream or whipped topping. For an authentic touch, serve with cream as Mama did.
  8. Variations:
  9. 1. Brown Sugar Sweetened Custard: Substitute white sugar with brown sugar, omit the coconut, and use 4 cups of milk while skipping the coconut milk. You may also sprinkle raisins on the rice before adding the milk mixture.
  10. 2. Basic Rice Pudding: Replace coconut milk with 4 cups of regular milk. Lightly sprinkle nutmeg on top.
  11. 3. Rice and Raisin Custard: Omit coconut, follow the milk replacement as in the previous recipes, and sprinkle enough raisins on the rice before adding the milk mixture. Lightly dust the top with cinnamon.
  12. 4. Sugar-Free Custard: Follow any recipe above but substitute an equivalent of 1/2 cup of sugar with an additional 1/4 cup of milk.
  13. 5. Fruited Rice Custard: Follow any recipe above, substituting raisins or coconut with finely chopped, well-drained canned fruit. Season the top with your family's favorite seasoning.
  14. This is a low-fat, low-sugar recipe that incorporates several food groups, making it an excellent choice for breakfast.
  15. May God watch over you.

Jul 18, 2024