Name: Baked Coconut and Lime Rice Pudding
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1/4 c. butter -; 3 c. milk -; 1 c. sugar -; 1/2 c. heavy cream -; 3 tbsp. lime zest (from 3 large limes) -; 1 tbsp. freshly grated ginger (from a 3-inch piece) -; 3/4 tsp. kosher salt -; 1 can coconut milk -; 1 egg -; 1 c. golden raisins or other dried fruit -; 1 c. sliced almonds or other nuts -; 1 c. uncooked rice (preferably basmati) -; 1/2 c. grated coconut -; 1 c. sliced bananas, kiwis, or mangos -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Baked Coconut and Lime Rice Pudding

1. 1/4 c. butter -

2. 3 c. milk -

3. 1 c. sugar -

4. 1/2 c. heavy cream -

5. 3 tbsp. lime zest (from 3 large limes) -

6. 1 tbsp. freshly grated ginger (from a 3-inch piece) -

7. 3/4 tsp. kosher salt -

8. 1 can coconut milk -

9. 1 egg -

10. 1 c. golden raisins or other dried fruit -

11. 1 c. sliced almonds or other nuts -

12. 1 c. uncooked rice (preferably basmati) -

13. 1/2 c. grated coconut -

14. 1 c. sliced bananas, kiwis, or mangos -

How to cook deliciously - Baked Coconut and Lime Rice Pudding

1. Stage

Preheat oven to 325 degrees. Grease a 9-inch by 13-inch baking dish with butter; set aside.

2. Stage

In a large bowl, whisk together butter, milk, sugar, cream, lime zest, ginger, salt, coconut milk, and egg. Stir in raisins, almonds, rice, and fresh fruit, then transfer to prepared baking dish. Cover snugly with foil and bake 45 minutes. Uncover and bake until rice is just tender and pudding is thick and bubbly, about 30 minutes more. Set aside to rest 30 minutes, or until firm.

3. Stage

Slice into squares or scoop into bowls, garnish with coconut and fresh fruit, and serve.