Coconut-Raisin Rice Pudding |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
1/4 cup butter, 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 |
Directions:
1. 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. Yield: 8 servings.
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