- 6 hours
- 1 hour
Use up your leftover rice and other leftover ingredients you may have in this creamy coconut rice pudding recipe. Top with cinnamon and coconut!
- In a large saucepan, combine rice, 1 ¾ cup milk, coconut milk, sugar and salt. Cook over medium-low heat adjusting heat to prevent boil-overs for one hour.
- Combine eggs, the remaining milk and the vanilla extract. Slowly mix the egg mixture into the rice, stirring consistently. Cook over low heat for two minutes.
- Remove the saucepan from heat. Stir in the raisins. Pour the hot mixture into a baking pan and allow to cool to room temperature. Sprinkle top with cinnamon and coconut. Cover pan tightly with plastic wrap and refrigerate for a minimum of six hours before serving.