Jasmine Rice Pudding - Coconutmilkideas

Ingredients

• 4 eggs
• 1 cup sugar
• 2-13.5 oz cans Andre Prost Coconut Milk (found in the baking section)
• 3 cups cooked Jasmine Rice*
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• * One cup uncooked Jasmine Rice makes three cups cooked rice.
• 15 minutes to assemble
• 55-60 minutes to cook
• Total time: 70-75 minutes
• 8 Servings
• Preheat oven to 325°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 well so rice is evenly distributed in dish.
• Bake for 20 minutes. Stir pudding to mix rice again. Sprinkle with cinnamon sugar and bake for 40 more minutes or until pudding is set (firm to the touch).
• Preheat oven to 325°F. Lightly butter a 9 x 13 inch pan.
• Add Coconut Milk, Jasmine Rice, vanilla extract, salt and nutmeg. Mix until combined but not frothy.
• Make a 'water bath' by placing the baking dish into a large pan that has an inch of hot water in it. Pour pudding mixture into baking dish. Stir well so rice is evenly distributed in dish.
• Bake for 55-60 minutes or until pudding is set (firm to the touch).