Best 14 Simple Baked Coconut Rice Custard Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey to savor the exquisite flavors of baked coconut rice custard pudding, a harmonious blend of Southeast Asian and Western influences. Originating from Malaysia, this delectable dessert captivates taste buds with its symphony of textures and aromas. The creamy custard, infused with the subtle sweetness of coconut and the nutty fragrance of rice, is enveloped in a golden-brown crust, creating a delightful contrast. Prepare to tantalize your palate with three enticing variations of this classic recipe: the traditional baked coconut rice custard pudding, a gluten-free rendition for those with dietary restrictions, and an irresistible chocolate-infused version that adds a touch of indulgence. Let the symphony of flavors dance on your tongue as you embark on this culinary adventure.

Let's cook with our recipes!

COCONUT RICE PUDDING



Coconut Rice Pudding image

An easy Coconut Rice Pudding recipe

Categories     Milk/Cream     Rice     Dessert     Coconut     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 cups cold unsalted cooked rice
3 cups whole milk
1/2 cup well-stirred canned unsweetened coconut milk
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
Garnish: sweetened flaked coconut, toasted

Steps:

  • Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla. Serve warm.

CREAMY BAKED RICE PUDDING



Creamy Baked Rice Pudding image

This oven baked Rice Pudding recipe is made with warm spices, sweet raisins and topped with a splash of heavy cream. Comfort food never tasted so good!

Provided by Deanne Frieders - This Farm Girl Cooks

Categories     Desserts

Time 1h35m

Number Of Ingredients 8

3 cups whole milk
¼ cup granulated sugar
1 teaspoon vanilla extract
½ cup medium-grain white rice, uncooked
¼ cup raisins
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup heavy cream

Steps:

  • Preheat the oven to 350° F. Butter a 2 quart dish and set aside.
  • In a large mixing bowl, whisk together the whole milk, sugar, and vanilla. Stir in the rice, raisins, cinnamon, and nutmeg.
  • Pour the mixture into your prepared baking dish. Cover and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, stirring well after each 30 minute interval for the first hour, then every 15 minutes.
  • Remove the rice pudding from the oven and top with the heavy cream.

Nutrition Facts : Calories 214 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 59 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

SIMPLE BAKED COCONUT RICE CUSTARD PUDDING



Simple Baked Coconut Rice Custard Pudding image

A very simple baked rice custard with numerous variations. All ingredients are found in the average pantry and frig. Great for a dessert, side dish or even breakfast.

Provided by rainboconfection

Categories     Dessert

Time 55m

Yield 12 6 OUNCE, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups cooked rice (grain length unimportant)
6 eggs, lightly whisked
1/2 cup white sugar or 1/3 cup brown sugar
1 cup coconut milk, canned or 1 cup coconut coffee creamer
3 cups milk
1 teaspoon vanilla
2/3 cup flaked coconut
1/3-1/2 cup toasted coconut

Steps:

  • NOTE: Coconut coffee creamer can be found in refrigerator case of most groceries.
  • Preheat oven to 325 degrees and place pan with 1 inch hot water on bottom oven rack.
  • Spread RICE in bottom of lightly oiled 9x13 baking pan. In lg bowl, whisk EGGS, whisk in, one ingredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly. Stir in flaked COCONUT and slowly pour over rice.
  • Place in preheated oven that has BAKING PAN with 1 inch HOT WATER on bottom shelf of oven and bake 45 -60 minutes. Test for doneness with knife blade. Cooking time varies depending upon fat content in milk.
  • Remove from oven and cool on rack.
  • Sprinkle with ** TOASTED COCONUT or sprinkle with coating of brown sugar then untoasted coconut and place under broiler JUST UNTIL COCONUT IS TOASTED. WATCH CLOSELY AS COCONUT BURNS QUICKLY.
  • SERVE warm or cold with or without cream or whipped topping. MAMA SERVED WITH CREAM.
  • VARIATIONS:.
  • 1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar and omit the coconut. Use 4 cups of milk omitting the coconut milk. May sprinkle rice with raisins before adding milk mixture.
  • 2. BASIC RICE PUDDING.
  • Just use 4 cups milk instead of coconut and regular milk. Sprinkle the top with nutmeg =LIGHTLY.
  • 3.RICE AND RAISIN CUSTARD.
  • Omit coconut, replace milk as stated above, sprinkle enough raising onto rice to cover well BEFORE intoducing the milk mixture. Sprinkle the top lightly with cinnamon.
  • 4. SUGAR FREE CUSTARD.
  • FOLLOW ANY RECIPE ABOVE substituting equivilant of 1/2C of sugar - plus 1/4C milk.
  • 5. FRUITED RICE CUSTARD.
  • FOLLOW ANY RECIPE ABOVE SUBSTITUTING for RAISINS OR COCONUT, with well drained, finely chopped canned fruit. Sprinkle top with seasoning your family loves.
  • THIS IS A LO=FAT, LO SUGAR RECIPE THAT INCLUDES SEVERAL FOOD GROUPS SO MAKES A SUPER BREAKFAST.
  • MAY GOD WATCH OVER YOU.

INDULGENT COCONUT RICE PUDDING



Indulgent Coconut Rice Pudding image

This slow-cooked winter comfort dessert is a healthier option for your family that doesn't sacrifice flavor. If you can't find turbinado or raw sugar, you can use brown sugar, adjusting to 3/4 cup. This can also be made in the oven. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Desserts

Time 4h10m

Yield 12 servings.

Number Of Ingredients 9

1 cup uncooked long grain rice
5 cups coconut milk, divided
2 tablespoons coconut oil
1 cup turbinado (washed raw) sugar
1 cup dried cranberries
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Dash salt
Toasted sweetened shredded coconut and additional coconut milk, optional

Steps:

  • Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk. Add coconut oil, distributing it evenly over top. Add the next 5 ingredients. Cook, covered, on low until rice is tender, 4-5 hours, adding enough remaining coconut milk to reach desired consistency. Let stand, uncovered, 10 minutes. Serve warm, with toasted coconut and additional coconut milk if desired.

Nutrition Facts : Calories 340 calories, Fat 18g fat (17g saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

SIMPLE COCONUT RICE PUDDING



Simple Coconut Rice Pudding image

Coconut rice pudding is a popular dessert in the Caribbean. It's so popular that it is sometimes served for BREAKFAST! My kind of people! Here's a simple recipe for a tasty, creamy coconut rice pudding that starts with cooked rice.

Provided by Elmotoo

Categories     Breakfast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups cooked rice (unsalted, cold)
3 cups whole milk
1/2 cup unsweetened coconut milk (shaken)
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon coconut extract
toasted coconut flakes (to garnish) (optional)

Steps:

  • Place cooked rice, whole milk, coconut milk, sugar, and salt in a 3 quart saucepan.
  • Bring to a simmer, uncovered, over moderate heat.
  • Simmer until the pudding has thickened; approximately 45 minutes. Stir frequently.
  • Stir in the coconut extract and let simmer for one more minute.
  • Serve the rice pudding immediately in dessert cups, while still warm.

KOZY'S CREAMY COCONUT RICE PUDDING



Kozy's Creamy Coconut Rice Pudding image

Yummy coco-nutty comfort food!

Provided by Rene Bakewell

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h55m

Yield 4

Number Of Ingredients 11

1 ½ cups water
¾ cup white rice
1 (13.5 ounce) can coconut milk
¼ cup white sugar
¼ teaspoon salt
½ cup milk
1 egg, beaten
1 tablespoon extra-virgin coconut oil
½ teaspoon vanilla extract
½ teaspoon coconut extract
1 wedge fresh pineapple

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.
  • Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.
  • Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 46.4 g, Cholesterol 48.9 mg, Fat 26 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 21.9 g, Sodium 192.4 mg, Sugar 15.5 g

COCONUT CUSTARD PUDDING



Coconut Custard Pudding image

"Here's an easy dessert that my whole family loves," says Wilma Lincoln from Grinnell, Iowa. "I use an artificial sweetener when I make it for diabetic dinner guests and pretty it up with a sprinkle of nutmeg."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 7

6 large eggs
2/3 cup sugar
1/8 teaspoon salt
4-1/2 cups whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
Dash ground nutmeg

Steps:

  • In a large bowl, whisk the eggs, sugar and salt until blended. In a large saucepan, heat milk to simmering. Gradually whisk into egg mixture. Stir in extracts. Pour into ten 8-oz. custard cups. Sprinkle with nutmeg., Place cups in two 13x9-in. baking pans. Add 1 in. of hot water to the pans. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean., Remove cups to a wire rack; cool for 1 hour. Store in the refrigerator.

Nutrition Facts :

BEST EVER RICE CUSTARD PUDDING



Best Ever Rice Custard Pudding image

Comforting and delicious - easy to make, well worthwhile. I've added a couple of extra ingredients from the original - vanilla essence and nutmeg.

Provided by zeeland55

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup cooked rice
2 eggs
2 cups whole milk
1/8 teaspoon salt
4 tablespoons sugar
1 pinch nutmeg (optional)
1 dash vanilla essence (optional)
3/4 cup raisins (optional)

Steps:

  • Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
  • Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.

BAKED COCONUT RICE PUDDING



Baked Coconut Rice Pudding image

Make and share this Baked Coconut Rice Pudding recipe from Food.com.

Provided by AZPARZYCH

Categories     Coconut

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup short-grain pudding rice
2 1/2 cups coconut milk
1 1/4 cups milk
1 large strips lime rind
1/4 cup caster sugar
1/2 cup butter
1 pinch ground star anise
1 cup fresh fruit, to serve

Steps:

  • Mix the rice with the coconut milk, milk, lime rind and sugar.
  • Pour the rice mixture into a lightly-greased 1.4 litre shollow ovenproff dish and dot the surface with a little butter. Bake in 300 degree oven for about 30 minutes.
  • Remove and discard the strip of lime. Stir the pudding well, add the pinch of ground star anise, if using, return to the oven and cook for a further 1-2 hours or until almost all the milk has been absorbed and a golden brown skin has baked on the top of the pudding. Cover the top of the pudding with foil if it starts to brown too much to wards the end of the cooking time.
  • Serve the pudding warm or chilled with fresh or stewed fruit.

COCONUT CUSTARD



Coconut Custard image

"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 13

4 eggs
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1 cup sweetened shredded coconut
Dash ground nutmeg
MELBA SAUCE:
5 teaspoons cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 teaspoon salt

Steps:

  • In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.

CREAMY COCONUT MILK RICE PUDDING



Creamy Coconut Milk Rice Pudding image

This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs, and use almond milk in place of the dairy and replace butter with vegan buttery sticks. Both versions are quite delicious! Just make sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!

Provided by awakenedone

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Yield 10

Number Of Ingredients 13

3 cups water
1 ½ cups basmati rice
3 cups coconut milk
1 ½ cups raw sugar
½ teaspoon sea salt
1 cup whole milk
2 eggs, beaten
¼ cup unsalted butter
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 (15 ounce) can sliced peaches, drained and chopped
1 cup raisins, or more to taste

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
  • Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
  • Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

Nutrition Facts : Calories 486.6 calories, Carbohydrate 72.2 g, Cholesterol 51.8 mg, Fat 21.4 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 16.7 g, Sodium 138.4 mg, Sugar 43.6 g

EASY COCONUT RICE PUDDING



Easy Coconut Rice Pudding image

This coconut rice pudding is a great use for leftover rice. My kids love it!

Provided by Victoria Andrus

Time 11m

Yield 6

Number Of Ingredients 7

3 cups leftover cooked rice
1 (13.5 ounce) can coconut milk
1 cup white sugar
1 tablespoon coconut oil
1 tablespoon unsalted butter
1 teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Place leftover rice in a sauce pan; add coconut milk over top. Stir in sugar, coconut oil, butter, vanilla, and salt.
  • Cook over medium heat, stirring frequently, until sugar is dissolved and mixture is hot, about 6 minutes.

Nutrition Facts : Calories 396.4 calories, Carbohydrate 57.5 g, Cholesterol 5.1 mg, Fat 18.1 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 15.3 g, Sodium 106.3 mg, Sugar 33.4 g

OLD FASHIONED BAKED CUSTARD RICE PUDDING



Old Fashioned Baked Custard Rice Pudding image

This is the rice pudding of my childhood. It is more of a baked custard and served warm. Don't expect the pudding based, chilled rice pudding that is commonly served.

Provided by Pamela Rappaport

Categories     Puddings

Time 1h

Number Of Ingredients 7

1 1/4 c sugar
2 eggs
1/4 c melted butter
1 1/2 c cooked rice
2 c whole milk
1 tsp vanilla extract
nutmeg

Steps:

  • 1. Preheat oven to 350. Put a kettle of water on to boil.
  • 2. Beat eggs with whisk until light. An electric mixer will overmix this recipe, don't use one.
  • 3. Add sugar and whisk to combine.
  • 4. Add the rest of the ingredients except the nutmeg. Mix until just combined.
  • 5. Pour into a deep baking dish and sprinkle generously with nutmeg.
  • 6. This needs to bake in a water bath. Place the baking dish in another oven-proof pan deep enough for the water to be about 1 1/2 inches deep. Put both of these in the oven and pour hot water to the correct level in the outside pan.
  • 7. Bake at 350 40 to 45 minutes. A knife should come out clean. Don't be surprised if a layer of butter has risen to the top with the nutmeg floating in it.
  • 8. Serve warm with the delicious butter pooling around it. If you don't want the butter to rise to the top mix more aggressively during preparation or use the mixer I warned against in the second step.

BAKED RICE PUDDING



Baked Rice Pudding image

This rice pudding is lovely served warm. It has the appeal of homemade comfort food.

Provided by Emtmom

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Yield 11

Number Of Ingredients 9

1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt
⅓ cup raisins
1 pinch ground nutmeg

Steps:

  • Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
  • Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 28.9 g, Cholesterol 54.3 mg, Fat 2.4 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 145 mg, Sugar 14 g

Tips:

  • To ensure the smoothest custard, use a blender or food processor to blend the coconut milk, sugar, and cornstarch until completely smooth. This will help prevent lumps from forming.
  • For a richer flavor, use full-fat coconut milk. You can also add a teaspoon of coconut extract for an extra boost of coconut flavor.
  • Bake the custard until it is just set. Overbaking will make it dry and rubbery. A toothpick inserted into the center should come out clean, or with just a few moist crumbs attached.
  • Serve the custard warm or cold. It can be stored in the refrigerator for up to 3 days.

Conclusion:

This simple baked coconut rice custard pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy coconut flavor and smooth texture, it is sure to be a hit with everyone. So next time you are looking for a sweet treat, give this recipe a try. You won't be disappointed!

Related Topics