A Taste of Thai Jasmine Rice is perfect for this flavorful dessert. Make it fresh or use leftovers- either way it's delicious.
Yield
8 Servings
Time
15 minutes to assemble
60 minutes to cook
Total time: 75 minutes
INGREDIENTS
4 eggs 3/4 cup sugar 2-13.5 oz cans Coconut Milk, 2 cups cooked Jasmine Rice, 1 cup milk 1 teaspoon vanilla extract 1/2 teaspoon coconut extract (optional) 1/4 teaspoon salt 1/4 teaspoon nutmeg
DIRECTIONS
- Preheat oven to 300°F. Lightly butter a 9" x 13" 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.
*I made the rice pudding and at the 20 min mark when I stirred it I added in about 2 more cups of cooked rice because it just didn't look thick enough and I'm glad I did because it came out beautifully! I also served it with fresh cubes of mango and toasted coconut. With the added rice the pudding can easily serve 10 and I would use 1/2 mango per person.