Coconut-Raisin Rice Pudding Recipe

Posted on 02. Jun, 2009 by admin in Custards and Puddings

“In Shepherdsville, Kentucky, Debbie Skaggas warms up winter nights with this old-fashioned dessert. ‘My husband likes this dish served warm or cold,’ she shares. ‘it’s a good way to use up extra rice.’”

INGREDIENTS

* 1/4 cup butter or margarine, melted
* 3 eggs
* 3 cups milk
* 1 cup sugar
* 2 teaspoons vanilla extract
* 3/4 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 2 1/2 cups cooked rice
* 3/4 cup raisins
* 3/4 cup flaked coconut

DIRECTIONS

1. Place butter in 13-in. x 9-in.x 2-in. baking dish; set aside. In a large bowl, combine the eggs, milk, sugar, vanilla, nutmeg and salt. Stir in the rice and raisins. Transfer to prepared baking dish. bake, uncovered, at 325 degrees F for 30 minutes; sprinkle with coconut. Bake 10-15 minutes longer or until a thermometer reads 160 degrees F. Serve warm. Refrigerate leftovers.

Tags: Coconut-Raisin Rice Pudding, Dessert