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Baked Coconut and Lime Rice Pudding
Yields:
10
Prep Time:
15 mins
Total Time:
2 hrs
There's no need to make a special trip to the store to make a special dessert—just look to your cupboard! Rice is the foundation for coconut pudding squares, which use up any dried fruit or nuts you may have.
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Ingredients
- 1/4 cup butter
- 3 cups milk
- 1 cup sugar
- 1/2 cup 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 cup golden raisins or other dried fruit
- 1 cup sliced almonds or other nuts
- 1 cup uncooked rice (preferably basmati)
- 1/2 cup grated coconut
- 1 cup sliced bananas, kiwis, or mangos
Directions
- Step 1Preheat oven to 325 degrees. Grease a 9-inch by 13-inch baking dish with butter; set aside.
- Step 2In 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.
- Step 3Slice into squares or scoop into bowls, garnish with coconut and fresh fruit, and serve.
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