Rating: 3 stars
159 Ratings
  • 5 star values: 30
  • 4 star values: 20
  • 3 star values: 59
  • 2 star values: 37
  • 1 star values: 13
Sara Quessenberry

Gallery

Credit: Beatriz da Costa

Recipe Summary

hands-on:
25 mins
total:
1 hr 25 mins
Yield:
Serves 4-6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

520 calories; calories from fat 53%; fat 32g; saturated fat 22g; cholesterol 221mg; sodium 115mg; carbohydrates 51g; sugars 32g; protein 11g.
Advertisement