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Jasmine Rice Pudding with Toasted Coconut Recipe

Recipe by: corinnegeary

"Light, fluffy and aromatic, this recipe is a great dessert. This is good warm or cold."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook1 h 30 m
  • Ready In1 h 40 m
  • 1In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
  • 2Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown.
  • 3Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.
Ingredients
  • 6 servings
  • 176 cals
  • 1/2 cup uncooked jasmine rice
  • 1/4 cup sugar
  • 2 1/2 cups milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup sweetened flaked coconut
  • 1 teaspoon vanilla extract
Nutrition

Amount per serving ( 5 total)

  • Calories:
    176
    9%
  • Fat:
    3.9
    6%
  • Carbs:
    30.1
    10%
  • Protein:
    4.8
    10%
  • Cholesterol:
    8
    3%

Based on a 2,000 calorie diet

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