Friday, February 5, 2016

Coconut Rice Pudding

We have this Indian buffet at a local Indian restaurant.  It's only on the weekends at lunch and it is so, so good. We stuff ourselves.  I really only like a few favorite dishes but my husband loves the variety and samples of new things.  For dessert they have rice pudding. Or they did have rice pudding. The last several times they had something else.  I am not really sure what they switched out the rice pudding with but it wasn't nearly as good. 

I have been mean to make our own rice pudding for a while and for some reason (baby, house, work) had not got around to it just yet.  Well today was a snow day.  There is nothing like being trapped in your house to make you want some rice pudding. 

For some reason I thought rice pudding might be complicated to make. This recipe was not complicated at all. You throw everything in a bowl and stir, then pour in a baking dish. You do have to stir it several times through out a lengthy cooking process but it was easy peasy. 

We topped ours with both toasted coconut and almonds.  It was super delicious as soon as it was done but I am picturing a nice bowl full for breakfast tomorrow morning too. 

Coconut Rice Pudding

by Emily Morris
Prep Time: 10 minutes
Cook Time: 90 minutes
Keywords: bake coconut rice Indian
Ingredients (serves 4)
    For the Pudding:
    • 1/3 cup medium grain rice
    • 2 - 13 1/2 oz cans of full fat coconut milk
    • 1/2 cup honey
    • 2 teaspoons vanilla
    • 1/2 teaspoon nutmeg
    • pinch of salt
    • Toppings
    • Toasted coconut flakes
    • Chopped almonds
    Preheat oven to 350 degrees. Butter a deep baking dish, approximately 2 quarts. I used an 9x13.

    Combine all of the pudding ingredients in a large bowl. Pour into the baking dish.
    Bake for 30 minutes, then stir. Repeat this at 30 minutes intervals for 90 minutes. Each time the pudding should be thicker.

    At 90 minutes, start stirring in 10 minute increments until the pudding is the desired consistency. Let the pudding cool slightly on the back of the spoon. The pudding is done when it looks thick and creamy and a track from your finger remains on the spoon.

    Serve pudding warm or cold, topped with coconut, almonds or both if desired.
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    1. I have never made rice pudding... but I have admit your coconut flavors are really making it look enticing. :)

    2. I've been meaning to make rice pudding too but never got around to it. All this coconut in this is making me happy so I will be trying it.

    3. This looks so good! I need to try it ♥


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