COCONUT RICE PUDDING BAKE

COCONUT RICE PUDDING BAKE image

Yield 16 servimgs

Number Of Ingredients 12

2 Cups of Jasmine Rice (very aromatic and flavorful)
1/2 Quart Heavy Cream
1 Quart Regular Milk
1 Cup Soy Milk, preferably vanilla (optional)
1 15oz. can Cream of Coconut
1 15oz. can Coconut Milk
2 Cups White Sugar
1 t Vanilla Extract
1 t Rum Extract
2 T Pumpkin Spice (cinnamon, nutmeg, cloves...)
1 16oz. bag Sweet Coconut
1 Box Raisins (optional, to liking)

Steps:

In a large pot with even heat distribution, scald heavy cream, then add rice. Cook, stirring frequently over medium heat until most of the cream is absorbed. Add half of the milk, soy milk, cream of coconut and soy milk. Continue stirring frequently over medium heat with cover off. When most of the liquid is absorbed by the rice, add the rest of the milk, the sugar, vanilla and rum extract, pumpkin spice, and half bag of sweetened coconut, and raisins if you desire. Continue stirring until rice mixture is the consistency of a thick soup. Taste for seasoning, add more sugar if needed. Set oven to broil. Pour rice mixture into 2 broil safe dishes, preferably with 2-3" sides and about a 8-9" circumference. Sprinkle remaining coconut on top. Broil in oven until coconut begins to brown. Turn off oven and let rice pudding sit n oven for about 20 minutes so the coconut continues to brown and the rice pudding thickens. You can take it out earlier if the coconut gets too brown. Let it set on the counter to cool and thicken, and enjoy warm or cold.