American recipe Coconut Jasmine Rice Pudding
Ingredients
1 teaspoon vanilla
1/2 teaspoon coconut extract
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 cups cooked A Taste of Thai brand soft jasmine rice
4 eggs
3/4 cup sugar
Two 14 ounce cans A Taste of Thai coconut milk
1 cup milk
Method
Preheat oven to 300°. Lightly butter a 9" by 13" pan.
Cook the jasmine rice according to the instructions on the package. Set aside to cool. In a mixing bowl, beat eggs and sugar well. Add cooled, cooked rice, coconut milk , milk, vanilla, coconut extract, salt and nutmeg. Mix thoroughly. Pour the pudding mixture into the buttered baking pan. Stir so all the rice is evenly distributed.
Make a "water bath" by placing the baking pan into a larger pan that has an inch of hot water in it. The water should come at least halfway up the sides of the baking pan.
Bake for 20 minutes. Stir pudding to evenly distribute the rice again. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch.
Serve to eight people
1 teaspoon vanilla
1/2 teaspoon coconut extract
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 cups cooked A Taste of Thai brand soft jasmine rice
4 eggs
3/4 cup sugar
Two 14 ounce cans A Taste of Thai coconut milk
1 cup milk
Method
Preheat oven to 300°. Lightly butter a 9" by 13" pan.
Cook the jasmine rice according to the instructions on the package. Set aside to cool. In a mixing bowl, beat eggs and sugar well. Add cooled, cooked rice, coconut milk , milk, vanilla, coconut extract, salt and nutmeg. Mix thoroughly. Pour the pudding mixture into the buttered baking pan. Stir so all the rice is evenly distributed.
Make a "water bath" by placing the baking pan into a larger pan that has an inch of hot water in it. The water should come at least halfway up the sides of the baking pan.
Bake for 20 minutes. Stir pudding to evenly distribute the rice again. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch.
Serve to eight people
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