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Coconut-Raisin Rice Pudding

Rated as 4.45 out of 5 Stars

"In Shepherdsville, Kentucky, Debbie Skaggas warms up winter nights with this old-fashioned dessert. 'My husband likes this dish served warm or cold,' she shares. 'it's a good way to use up extra rice.'"
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Ingredients

50 m servings
Original recipe yields 8 servings

Directions

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  1. Place butter in 13-in. x 9-in.x 2-in. baking dish; set aside. In a large bowl, combine the eggs, milk, sugar, vanilla, nutmeg and salt. Stir in the rice and raisins. Transfer to prepared baking dish. bake, uncovered, at 325 degrees F for 30 minutes; sprinkle with coconut. Bake 10-15 minutes longer or until a thermometer reads 160 degrees F. Serve warm. Refrigerate leftovers.

Reviews

Read all reviews 46
  1. 56 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I substituted coconut milk for 2 cups of the milk, and add 1 tsp of cinnamon. It was very good, but a little to sweet for me. Next time I make it I will half the sugar.

Most helpful critical review

I tried this once and didn't have much luck with it. The custard is hardly substantial enough to hold the rice and coconut together. The flavor was fine but I prefer the presentation to be eve...

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I substituted coconut milk for 2 cups of the milk, and add 1 tsp of cinnamon. It was very good, but a little to sweet for me. Next time I make it I will half the sugar.

EXCELLENT! To save some time and trouble and a dirty dish....just melt the butter in the 9x13 while the oven is heating.

This was just like I remember when I was a kid! I did add 1/2 tsp of cinnamon because I love cinnamon, and left out the raisins..because I don't like raisins. Texture was perfect, and flavor w...

This was soo good. I used a can of lite coconut milk as part of the three cups of milk and it really added to the flavor. With or without raisins, this is delicious!

This is excellent - the only change I made was substituting brown sugar for white sugar. Yum... will make it again.

I scaled the recipe down to 6 servings & cooked it in an 8" by 8" pyrex dish. I used leftover rice from Chinese take-out, used coconut milk, subbed dried mangoes (snipped into raisin-size pieces...

So easy a dad can make it (take it from a dad). I had to make this a 2nd time to see if I didn't just get lucky the first time. It is super easy and very good! We make extra rice now on purpose...

Very good! I say nix the raisins and sub dried cranberries!

I tried this once and didn't have much luck with it. The custard is hardly substantial enough to hold the rice and coconut together. The flavor was fine but I prefer the presentation to be eve...