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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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My Mum's best, I've added something tropical to her traditional English baked rice and custard dish... Try it - I'll guarantee you'll love it! I thank her for passing her recipies on she'll always be with me when I'm cooking.... Ingredients:
1/2 cup cooked long-grain rice |
3 egg yolks |
1/8 cup white sugar |
1 cup coconut milk (canned) |
1 cup 2% low-fat milk |
1/4 cup half & half light cream |
2 tablespoons custard powder |
1/4 cup raisins or 1/4 cup currants |
1/4 cup shredded coconut |
1 teaspoon vanilla extract |
1/2 teaspoon coconut extract |
1/4 teaspoon nutmeg |
1/4 teaspoon cinnamon |
Directions:
1. Pre-heat oven 325*.
2. In a glass baking dish beat egg yolks sugar,add vanilla and coconut extracts add custard powder mix well, set aside,.
3. Heat 2% milk till steaming hot in separete microwavable dish,.
4. While heating 2% milk stir Coconut milk into egg yolk/sugar mixture till smooth,.
5. Slowly add steaming milk to egg/sugar mixture whisking constantly about 1min,
6. Add rice, raisins or currents, then add shredded coconut stir until well blended.
7. Place glass baking dish into a pan with about 1 inch of water, bake un-covered on middle rack of oven at 325* for 11/4 hour.
8. After 30 minutes remove stir, then dust with nutmeg/cinnamon return to oven and finish baking.
9. Serve warm, especially nice with a dollop of fresh whipped-cream!
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