Coconut Rice Custard

Coconut Rice Custard
Beatriz da Costa
Long-grain white rice simmers in coconut milk and sugar, soaking up all of the nutty, sweet flavors as it cooks.

Get the recipe.
Serves 4-6
preparation
25
minutes
cooking
85
minutes

Ingredients

1
13.5-ounce can unsweetened coconut milk
1/4
cup
water
1/4
cup
plus 2/3 cup sugar
1
cup
long-grain white rice
3
cups
half-and-half
5
eggs
1
teaspoon
vanilla extract

Directions

  1. Heat oven to 325° F. Bring the coconut milk, water, and 1/4 cup of the sugar to a boil in a small saucepan. Stir in the rice. Reduce heat, cover, and simmer gently until the rice is tender and the liquid is absorbed, about 20 minutes.
  2. Meanwhile, warm the half-and-half in a small saucepan over medium heat (do not allow it to boil). Whisk together the eggs, vanilla, and the remaining sugar in a medium bowl.
  3. Whisking constantly, slowly pour the warm half-and-half into the egg mixture. Skim off and discard any foam that rises to the surface. Stir in the rice.
  4. Transfer to an 8-by-8-inch baking dish. Place the dish in a larger roasting pan or baking dish and transfer to oven rack. Carefully add enough hot water to the larger pan to reach halfway up the sides of the smaller dish. Bake until the custard is set, about 1 hour. Serve warm or chilled.
Sara Quessenberry
March 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 53 %
  • Fat 32 g
  • Sat Fat 22 g
  • Cholesterol 221 mg
  • Sodium 115 mg
  • Carbohydrate 51 g
  • Fiber 0 g
  • Sugar 32 g
  • Protein 11 g
What does this mean? See Nutrition 101.