Individual Coconut Rice Pudding Cup Recipe
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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
Ingredients:
- 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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