Jasmine Rice Pudding

Ingredients

4 eggs
1 cup sugar
2-13.5 oz cans Andre Prost Coconut Milk (found in the baking section)
3 cups cooked Jasmine Rice*
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon nutmeg
* One cup uncooked Jasmine Rice makes three cups cooked rice.

Jasmine Rice is one of the five aromatic rices in the world. Its subtle flavor goes perfectly with Andre Prost Coconut Milk and makes a creamy rice pudding.

Time

15 minutes to assemble
55-60 minutes to cook
Total time: 70-75 minutes

Yield

8 Servings

Time

Yield

Directions

Preheat oven to 325°F. Lightly butter a 9" x 13" pan.
In a mixing bowl, beat eggs and sugar well.
Add Coconut Milk, Jasmine Rice, milk, vanilla extract, coconut extract, salt and nutmeg. Mix thoroughly.
Make a ‘water bath’ by placing the baking dish into a large pan that has an inch of hot water in it.
Pour the pudding mixture into the baking dish. Stir well so rice is evenly distributed in dish.
Bake for 20 minutes. Stir pudding to mix rice again. Sprinkle with cinnamon sugar and bake for 40 more minutes or until pudding is set (firm to the touch).
Preheat oven to 325°F. Lightly butter a 9 x 13 inch pan.
In a mixing bowl, beat eggs and sugar well.
Add Coconut Milk, Jasmine Rice, vanilla extract, salt and nutmeg. Mix until combined but not frothy.
Make a 'water bath' by placing the baking dish into a large pan that has an inch of hot water in it. Pour pudding mixture into baking dish. Stir well so rice is evenly distributed in dish.
Bake for 55-60 minutes or until pudding is set (firm to the touch).