Rating: 3 stars 3
8 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

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

Gallery

Recipe Summary

prep:
10 mins
cook:
1 hr 30 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.

Nutrition Facts

176 calories; protein 4.8g; carbohydrates 30.1g; fat 3.9g; cholesterol 8.1mg; sodium 59.8mg. Full Nutrition
Advertisement