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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Delicious rice pudding made all in one pot! Ingredients:
1 cup white rice (uncooked, but rinsed in a strainer) |
1 cup coconut milk |
1/2 cup water |
pineapple juice (from reserve below) |
1/4 cup orange juice |
1/4 cup sugar |
1 cup fat-free half-and-half cream |
1/2 tablespoon cornstarch |
1 extra large egg, beaten |
10 ounces unsweetened crushed canned pineapple, drained but reserve liquid |
1/2 cup shredded coconut |
2 tablespoons coconut rum |
1 teaspoon rum extract (or vanilla extract) |
Directions:
1. Preheat oven to 250°F Place rice, coconut milk, water, and juices in a large (teflon preferred) pot that is oven friendly. Cook on high until boiling, then reduce heat to low and let simmer 15 minutes. Remove from stovetop and let stand 5 minutes.
2. In a large mixing bowl, combine sugar, and half-and-half and mix well. Stir in cornstarch, eggs, pineapple, coconut, and rum. Add to the pot with rice and stir, mixing well. Cover and bake on low for 2-2 1/2 hours.
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