Rice And Coconut Pudding
A rich, creamy rice and coconut pudding infused with raisins and vanilla, baked to perfection. Perfect for dessert lovers seeking comforting, tropical flavors.
Ingredients
Instructions
- Mix cooked rice, coconut, raisins, sugar, and salt together well.
- Pour the mixture into a buttered baking dish.
- Beat eggs lightly, then combine with milk and vanilla.
- Pour the egg mixture over the rice mixture in the baking dish.
- Sprinkle grated orange peel over the top.
- Set the baking dish in a pan of hot water.
- Bake at 350°F (175°C) for 45 minutes.
Tips & Substitutions
For an extra creamy texture, consider using coconut cream instead of regular coconut. You can also substitute the raisins with chopped dried apricots or cranberries for a different flavor profile. If you prefer a sweeter pudding, increase the sugar by a couple of tablespoons. Ensure the eggs are at room temperature for better incorporation into the milk mixture.
Serving Suggestions
Serve the pudding warm or chilled, topped with a sprinkle of cinnamon or a dollop of whipped cream. It pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream. For a refreshing twist, consider serving it alongside the Orange-Pineapple Dessert(Makes 2 Pies) for a delightful dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a microwave-safe dish and heat in 30-second intervals, stirring in between, until warmed through. You can also gently reheat it in the oven at a low temperature to retain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Coconut Pudding contains roughly 726 calories, with 14g protein, 142g carbohydrates, and 6g fat. It is an excellent source of vitamin C (29% of the Daily Value), protein (28% of the Daily Value), and iron (28% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1085mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice; however, it may alter the texture and flavor slightly. Brown rice takes longer to cook, so make sure it's fully tender before incorporating it into the pudding.
What can I use instead of eggs for a vegan version?
You can substitute the eggs with flaxseed meal or chia seeds mixed with water. Use 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water per egg, letting it sit for a few minutes to thicken before adding it to the mixture.
How do I know when the pudding is done baking?
The pudding is done when it is set and a knife inserted in the center comes out clean. It should have a slightly jiggly texture but not be liquid. Keep an eye on it towards the end of the baking time to prevent overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).