I cooked up a huge batch of rice the other day. I figured if I was going to the trouble of making rice the real way (not 5 minutes in the microwave.) Then I better make enough for several meals.
After using most of the rice I had about a cup left over, which lucky for us, is more than enough to make rice pudding. Mmm… I do love rice pudding. Especially when it is baked with eggs and lots of vanilla. (but never with raisins- I just don’t enjoy that flavor combo…)
I added a few blueberries for color, you can leave them out or add whatever you like. (Bananas would be yummy…)
Coconut Rice Pudding Cups
- 3 Davidson’ Safest Choice Eggs
- 1/4 cup sugar
- 1 tsp Vanilla
- 1/8 tsp salt
- 1/2 cup shredded sweetened coconut
- 1 cup half n half
- 1 cup unsweetened coconut milk
- 3/4 cup of cooked rice (different types of rice will yield different results. Short grain rice is recommended since it gives a creamier texture than long grain rice, which gives a chewier texture.
- optional fruit (about a handful)
- Extra shredded coconut (toasted) for garnish (just stick in in the oven to toast for a few minutes while preparing the rice pudding. Just don’t forget about it or you will have this.
- Preheat oven to 325. Fill a microwave safe bowl with 5 cups water and heat in microwave for about 5 minutes.
- Whisk together eggs, sugar, vanilla and salt.
- Stir in half n half, coconut milk, shredded coconut and rice
- Place 6 ramekins in a large flat bottom pan and evenly divide rice pudding mixture between the ramekins. Move pan to oven and pour water into the pan.
- Bake 20 minutes and give each pudding a stir, add fruit if using.
- Bake another 15 to 25 minutes or until the puddings are just set. (I only had 2 of these little flat creme brule sized ramekins, the rest I cooked in a regular size ramekin, like I used here. The regular ramekins needed an additional 8 minutes to cook in my oven. ) Just give the pan a shake. When the centers barely wobble, the rice pudding cups are done.
- Garnish with the toasted coconut and a bit more fruit
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.