Coconut Rum Raisin Rice Pudding Recipes

COCONUT, RUM & RAISIN RICE PUDDING

Steps:

• For the rum & raisin syrup, tip all the ingredients into a large saucepan and heat gently over a low heat for 5 mins, or until the sugar has dissolved and created a syrup and the raisins have plumped up. Tip into a bowl, cover and set aside.
• In the same saucepan (there's no need to clean it) melt the butter over a medium heat until sizzling, then scatter over the rice and toast in the hot butter until the butter is just starting to brown. Stir in the sugar, then pour over the coconut milk, cream and vanilla. Bring to a simmer and continue to cook gently for 40-45 mins until the rice is tender, adding a splash more cream if it becomes too thick.
• To serve hot, stir a third of the rum & raisin syrup through the pudding and spoon the rest over the top. To serve cold, leave the pudding to cool, then chill in the fridge to firm up so that you can serve it in scoops with the rum & raisin syrup spooned over.

RUM RAISIN RICE PUDDING

Steps:

• In a small bowl, combine the raisins and rum. Set aside.
• Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
• Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

COCONUT-RAISIN RICE PUDDING

Steps:

• Place butter in 13-in. x 9-in. baking dish; set aside. In a large bowl, combine the eggs, milk, sugar, vanilla, nutmeg and salt. Stir in the rice and raisins. Transfer to prepared baking dish. bake, uncovered, at 325° for 30 minutes; sprinkle with coconut. Bake 10-15 minutes longer or until a thermometer reads 160°. Serve warm. Refrigerate leftovers.

CREAMY COCONUT MILK RICE PUDDING

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
• Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
• Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

EASY COCONUT RICE PUDDING

Steps:

• Place leftover rice in a sauce pan; add coconut milk over top. Stir in sugar, coconut oil, butter, vanilla, and salt.
• Cook over medium heat, stirring frequently, until sugar is dissolved and mixture is hot, about 6 minutes.

COCONUT RICE PUDDING

Steps:

• In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

RUM RAISIN RICE PUDDING

Steps:

• In a small bowl, combine the raisins and rum; set aside.
• Combine the rice and salt with 1-1/2 cups water in a medium heavy-bottomed stainless steel saucepan.
• Bring it to a boil, stir once, and simmer, covered on the lowest heat for 8-0 minutes, until most of the water is absorbed.(If your stove is very hot, pull the pan halfway off the burner).
• Stir in 4 cups of half-and-half and sugar and bring to a boil.
• Simmer uncovered for 25 minutes, until the rice is very soft.
• Stir often, particularly toward the end.
• Slowly stir in the beaten egg and continue to cook for 1 minute.
• Off the heat, add the remaining cup of half and half, the vanilla, and then the raisins with any remaining rum; stir well.
• Top with almonds, if desired.
• Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.
• Serve warm or chilled.

SIMPLE BAKED COCONUT RICE CUSTARD PUDDING

Steps:

• NOTE: Coconut coffee creamer can be found in refrigerator case of most groceries.
• Preheat oven to 325 degrees and place pan with 1 inch hot water on bottom oven rack.
• Spread RICE in bottom of lightly oiled 9x13 baking pan. In lg bowl, whisk EGGS, whisk in, one ingredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly. Stir in flaked COCONUT and slowly pour over rice.
• Place in preheated oven that has BAKING PAN with 1 inch HOT WATER on bottom shelf of oven and bake 45 -60 minutes. Test for doneness with knife blade. Cooking time varies depending upon fat content in milk.
• Remove from oven and cool on rack.
• Sprinkle with ** TOASTED COCONUT or sprinkle with coating of brown sugar then untoasted coconut and place under broiler JUST UNTIL COCONUT IS TOASTED. WATCH CLOSELY AS COCONUT BURNS QUICKLY.
• SERVE warm or cold with or without cream or whipped topping. MAMA SERVED WITH CREAM.
• VARIATIONS:.
• 1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar and omit the coconut. Use 4 cups of milk omitting the coconut milk. May sprinkle rice with raisins before adding milk mixture.
• 2. BASIC RICE PUDDING.
• Just use 4 cups milk instead of coconut and regular milk. Sprinkle the top with nutmeg =LIGHTLY.
• 3.RICE AND RAISIN CUSTARD.
• Omit coconut, replace milk as stated above, sprinkle enough raising onto rice to cover well BEFORE intoducing the milk mixture. Sprinkle the top lightly with cinnamon.
• 4. SUGAR FREE CUSTARD.
• FOLLOW ANY RECIPE ABOVE substituting equivilant of 1/2C of sugar - plus 1/4C milk.
• 5. FRUITED RICE CUSTARD.
• FOLLOW ANY RECIPE ABOVE SUBSTITUTING for RAISINS OR COCONUT, with well drained, finely chopped canned fruit. Sprinkle top with seasoning your family loves.
• THIS IS A LO=FAT, LO SUGAR RECIPE THAT INCLUDES SEVERAL FOOD GROUPS SO MAKES A SUPER BREAKFAST.
• MAY GOD WATCH OVER YOU.