Coconut Rice Pudding

Name: Coconut Rice Pudding
Yield: Makes 8 Servings
Ingredients: Eggs, 4; Salt, ⅛ teaspoon; Ground cinnamon, 1 teaspoon; Light brown sugar, ½ cup (3½ oz/105 g) firmly packed; Milk, 1⅔ cups (13 fl oz/410 ml); Pure vanilla extract, 1 teaspoon; Long-grain white rice, 1½ cups (10½ oz/330 g); Sweetened shredded dried coconut, ⅔ cup (2½ oz/75 g), plus toasted coconut for serving (optional); Mango, 1 large, peeled, pitted, and sliced

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Eggs, 4
Milk, 1⅔ cups (13 fl oz/410

Dinner
Dessert
Vegetarian
Gluten-free

Method

Combine the ingredients

Preheat the oven to 325°F(165°C). Butter a 2-qt (2-