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Jasmine Rice Pudding with Toasted Coconut

By: corinnegeary

"Light, fluffy and aromatic, this recipe is a great dessert. This is good warm or cold."

Rate/Review | Read Reviews (6)

Prep Time:
10 Min

Cook Time:
1 Hr 30 Min

Ready In:
1 Hr 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/2 cup uncooked jasmine rice
1/4 cup sugar
2 1/2 cups milk
1/2 teaspoon ground cinnamon
1/2 cup sweetened flaked coconut
1 teaspoon vanilla extract

Directions

In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown.
Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.