Coconut Rice Pudding

Updated at: Thu, 28 Mar 2024 01:27:05 GMT

Step 1

In a medium saucepan bring 1 cup of water to a boil. Add Minute Instant Jasmine Rice to boiling water, stir, cover, and remove from heat. Let rice sit covered for 5 minutes. Remove lid and fluff rice with a fork.

Step 2

To the cooked rice add coconut milk, sugar, and salt. Stir and cook over medium heat. Bring to a boil, then simmer gently for about 10 minutes, stirring occasionally. Mixture should be thick and creamy.

Step 3

Whisk egg with additional milk and stir into rice mixture. Cook, stirring constantly, for 2 more minutes. Remove from heat and stir in butter, coconut extract, vanilla extract, cinnamon, and nutmeg. Cool slightly before serving with Cinnamon Whipped Cream and toasted coconut. Each serving is 1/2 cup.

Step 4

Place heavy cream in a chilled bowl. Beat on high with electric mixture until cream starts to thicken slightly. Gradually beat in powdered sugar until stiff peaks form. Beat in cinnamon and vanilla extract. Cover and refrigerate until ready to serve.

Step 5

Preheat oven to 350ºF. Spread coconut out on a small baking sheet and bake for 10-12 minutes, stirring occasionally.

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