Search thousands of recipes reviewed by home cooks like you.

Jasmine Rice Pudding with Toasted Coconut

Jasmine Rice Pudding with Toasted Coconut

  • Prep

    10 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 40 m
corinnegeary

corinnegeary

Light, fluffy and aromatic, this recipe is a great dessert. This is good warm or cold.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
  2. Meanwhile, 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.
  3. Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

timbertiger
24

timbertiger

7/17/2009

I made this last night, and amended my rating to 1 Star - it definitely does not work - a pity because the flavors are very good. I cooked it on direct heat for 3 hours, turning up the heat to boil for a few minutes every now and then, and the rice was still hard. To try and figure out why, I looked at my Grandma's tried-and-true rice pudding recipe. With hers, the rice is cooked as normal in water first. When the water is nearly gone, then the milk is added and cooked on medium low so it bubbles, but doesn't boil. Stir every 10-15 minutes, adding about 1 cup of milk when it starts to get thick. Do this for about 1 hour, until the rice looks creamy and the kernels are barely there. Add the sugar in the last 5 minutes.

lysis
16

lysis

5/10/2010

I read the comments and took into mind what was mentioned. But I was attracted to the idea of how flavorful this recipe could be. So I used 1 1/2 cup of jasmine rice and used 2 cups of coconut milk and 1 cup of milk cooked and stirred over direct heat for an hour. That seem to work for me. And I did enjoy the flavors. A different kind of of spin off from Indian Keer....

Becca
14

Becca

7/13/2009

I shouldn't even give it the one star; I followed the directions exactly, and ended up stirring for over 2 hours with the double boiler; after it STILL wasn't done, I put it directly on the heat. Still not done, and after over 2 hours the rice was still hard and uncooked. I'm not sure what went on here, but something is wrong with this recipe!!

Similar recipes

ADVERTISEMENT