Coconut-Raisin Rice Pudding
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."
Total TimePrep: 10 min. Bake: 40 min.
- 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 sweetened shredded 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.
Nutrition Facts1/2 cup: 383 calories, 14g fat (9g saturated fat), 107mg cholesterol, 299mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 7g protein.
Originally published as Coconut-Raisin Rice Pudding in Quick Cooking January/February 2004