Thai Jasmine Rice Pudding

We host family night dinner at our house every Sunday night. We don't have any family anywhere near us and have a few friends in the same situation so we have them over every week and our 'family' of 9, including our boys and some adopted uncles and aunties, have a family dinner. Sometimes I cook something like a roast or a chicken and potatoes (typical Sunday night dinner kinda stuff) and other times we have a potluck style and choose a random ethnicity. Last week was Japanese and we made our own sushi, this week was Thai and some of us made dishes while others got some take out to share. I made Coconut sticky rice and a Coconut Jasmine rice pudding with fresh mango for desert. The rice was delicious and the rice pudding was to die for. I didn't take any pictures but here is the recipe I used.

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

1. Preheat oven to 300°F. Lightly butter a 9" x 13" pan.
2. In a mixing bowl, beat eggs and sugar well.
3. Add Coconut Milk, Jasmine Rice, milk, vanilla extract, coconut extract, salt and nutmeg. Mix thoroughly.
4. Make a "water bath" by placing the baking dish into a large pan that has an inch of hot water in it.
5. Pour the pudding mixture into the baking dish. Stir so all the rice is evenly distributed in the pan.
6. 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.