Name: Coconut Rice Pudding
Yield: Makes 8 Servings
Ingredients: 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); Milk, 1⅔ cups (13 fl oz/410 ml); Eggs, 4; Mango, 1 large, peeled, pitted, and sliced; Light brown sugar, ½ cup (3½ oz/105 g) firmly packed; Salt, ⅛ teaspoon; Ground cinnamon, 1 teaspoon; Pure vanilla extract, 1 teaspoon

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Coconut Rice Pudding

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