Wednesday, January 9, 2013

Tropical Rice Pudding





6 eggs
2 1/2 c. organic coconut milk* -- the organic tastes better and is richer than the non-organic, in our opinion

1/2 c. half and half (if you want to make a dairy free version just use another 1/2 c coconut milk, almond milk or rice milk instead of the half and half)

1/2 c. sugar
pinch of salt

1/4 c grated unsweetened coconut - approximate measure
1/4 c raisins -- approximate measure
1/3 c. candied citrus peel (orange, grapefruit and lemon) -- approximate measure
1 1/2 c cooked rice - approximate measure

Beat the eggs, then add in the coconut milk and half in half (or just coconut milk for the Dairy Free version). Add the sugar and the pinch of salt, stirring with a whisk until the sugar dissolves. Stir in the unsweetened finely grated coconut, the raisins, candied citrus peel and the cooked rice.

Pour into a greased casserole and bake for about a half an hour at 325 degrees and then stir the mixture in the casserole. Bake for approximately another half an hour until the middle of the pudding is set and it begins to brown on top and along the edges. Remove from the oven and serve either warm or allow to cool.
I think the flavors meld and improve after the pudding cools, but who can wait for that?

I was just experimenting with this recipe so the measurements for rice and fruits are only approximate; you could easily alter the amounts if you prefer more or less rice and fruit.

I used homemade candied citrus peel following Jacques Pepin's recipe for the peel in his holiday fruit cake, since I had plenty left over from making Jule Cake for Christmas.

Also, I have not made the completely dairy free version of this recipe, but it should work just fine; I often make pumpkin custard with only coconut milk and it sets up just fine.

*Shake the can of coconut milk well before opening for easier mixing with your other ingredients. It has a tendency to separate in the can and leave all the yummiest parts coating the can and lid. Shaking vigorously prior to opening the can greatly reduces that problem.

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