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."
- 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
- 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.
Originally published as Coconut-Raisin Rice Pudding in Quick Cooking January/February 2004, p20
Reviews for Coconut-Raisin Rice Pudding
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review