Ever since I was a child, I have loved rice pudding! Maybe it’s an Armenian or Middle Eastern thing. Not sure, but it’s so yummy and comforting. Combine that with my love of coconut – Coconut Rice Pudding. Oh yeah!
I started making it again a few years ago. Just as good as I remember, although I miss my grandma making it. The recipe I used was from an old church cookbook – you know it’s good!
Of course, I had to add my own little flair. I also adore coconut. So I combined the two! Delicious!
- 4 cups milk
- ½ cup rice
- ½ cup unsweetened coconut
- 1/3 cup sugar or honey or other sweetener of choice
- 1 egg (optional)
- 1/2 tsp coconut flavoring
- 1/8 tsp vanilla
- Crack the egg into a dish and let sit – brings it up to room temperature
- Put rice, coconut, and sugar/honey in a pan and heat on medium heat until boiling, stirring constantly.
- Turn heat down to low, simmer for 30 mins or until rice is tender, stirring frequently.
- Turn heat off, add vanilla and coconut flavoring
- Add a little of the rice pudding to the egg and beat immediately. You want to temper the egg so it doesn’t make scrambled eggs. Add the egg to the rest of the rice pudding and stir for a few mins. to cook the egg.
- Personally, I like the custard-y flavor the egg gives the pudding. It's totally optional and, honestly, not part of the traditional recipe I started with.
Ever had rice pudding?