Coconut-Raisin Rice Pudding

SUBMITTED BY: Debbie Skaggs PHOTO BY: IMVINTAGE

"In Shepherdsville, Kentucky, Debbie Skaggas warms up winter nights with this old-fashioned dessert. 'My husband likes this dish served warm or cold,' she shares. 'it's a good way to use up extra rice.'"

PREP TIME	10 Min
COOK TIME	40 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

1/4 cup butter or margarine, melted
3 eggs
3 cups milk
1 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 1/2 cups cooked rice
3/4 cup raisins
3/4 cup flaked coconut

READ REVIEWS (6)

DIRECTIONS

Place butter in 13-in. x 9-in.x 2-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 degrees F for 30 minutes; sprinkle with coconut. Bake 10-15 minutes longer or until a thermometer reads 160 degrees F. Serve warm. Refrigerate leftovers.

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REVIEWS

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Reviewed on Nov. 8, 2006 by mswilson

This was just like I remember when I was a kid! I did add 1/2 tsp of cinnamon because I love cinnamon, and left out the raisins..because I don't like raisins. Texture was perfect, and flavor wonderful!

6 users found this review helpful