Coconut Jasmine Rice Pudding T-r-l

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 eggs
• 3/4 cup sugar (or splenda)
• 2 (13 1/2 ounce) cans coconut milk
• 2 cups cooked jasmine rice (thai)
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg

Recipe

• 1 preheat oven to 300ºf (150ºc).
• 2 lightly butter a 9x13-inch pan.
• 3 in a mixing bowl, beat eggs and sugar well.
• 4 add coconut milk, jasmine rice, milk, vanilla extract, coconut extract, salt and nutmeg.
• 5 mix thoroughly.
• 6 make a "water bath" by placing the baking dish into a large pan that has an inch of hot water in it.
• 7 pour the pudding mixture into the baking dish. stir so all the rice is evenly distributed in the pan.
• 8 bake for 20 minutes.
• 9 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.
• 10 note:.
• 11 i find that when pouring "soupy stuff" like for a pudding, it is best to put the pan on the oven shelf and pour the pudding into it rather than try to trek over to the oven.