COCONUT JASMINE RICE PUDDING RECIPES

Name: Coconut Jasmine Rice Pudding T-R-L
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 4 eggs; 3/4 cup sugar (or Splenda); 2 (13 1/2 ounce) cans coconut milk; 2 cups cooked jasmine rice (thai); 1 cup milk; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract (optional); 1/4 teaspoon salt; 1/4 teaspoon nutmeg

COCONUT JASMINE RICE PUDDING T-R-L RECIPE - FOOD.COM

Coconut Jasmine Rice Pudding T-R-L Recipe - Food.com image

Another great use for leftover rice. This time, Jasmine rice. I love Jasmine rice even without it being a dessert.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 eggs
3/4 cup sugar (or Splenda)
2 (13 1/2 ounce) cans coconut milk
2 cups cooked jasmine rice (thai)
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
1/4 teaspoon salt
1/4 teaspoon nutmeg

Steps:

Preheat oven to 300ºF (150ºC).
Lightly butter a 9x13-inch pan.
In a mixing bowl, beat eggs and sugar well.
Add Coconut Milk, Jasmine Rice, milk, vanilla extract, coconut extract, salt and nutmeg.
Mix thoroughly.
Make a "water bath" by placing the baking dish into a large pan that has an inch of hot water in it.
Pour the pudding mixture into the baking dish. Stir so all the rice is evenly distributed in the pan.
Bake for 20 minutes.
Stir pudding to mix the rice again. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch.
NOTE:.
I find that when pouring "soupy stuff" like for a pudding, it is best to put the pan on the oven shelf and pour the pudding into it rather than try to trek over to the oven.

Nutrition Facts : Calories 364.7, FatContent 21.4, SaturatedFatContent 17.2, CholesterolContent 110, SodiumContent 174.8, CarbohydrateContent 38, FiberContent 2.6, SugarContent 25.2, ProteinContent 7.7

EASY JASMINE RICE PUDDING RECIPE | COOKING LIGHT

Easy Jasmine Rice Pudding Recipe | Cooking Light image

Treat yourself to a comforting bowl of warm, creamy rice pudding and enjoy a better night’s sleep. The goji berries sprinkled on top add fruity chew, while the pepitas offer nutty crunch and a tryptophan boost. Look for both at specialty grocery stores. If you can’t find them, sub tart cherries or pomegranates for the goji berries and walnuts for the pepitas; walnuts also contain tryptophan. A mild, less expensive honey works beautifully here; save the pricier, more robust honeys for a recipe where their flavor will be front and center.

Provided by Cooking Light

Total Time 45 minutes

Yield Serves 6 (serving size: about 2/3 cup)

Number Of Ingredients 8

Ingredients

3 1/2 cups 2% reduced-fat milk
2/3 cup water
1/3 cup honey
1/2 teaspoon kosher salt
3/4 cup uncooked jasmine rice
1 1/2 teaspoons vanilla extract
6 tablespoons chopped dried goji berries
6 tablespoons toasted unsalted pepitas (shelled pumpkin seeds)

Steps:

Bring milk, water, honey, and salt to a simmer in a medium saucepan over medium-high. Stir in rice, and reduce heat to medium-low. Cook, uncovered, stirring often, until rice is tender and mixture is thickened, about 30 minutes. Remove from heat, and stir in vanilla. Divide mixture evenly among 6 bowls; top each with 1 tablespoon goji berries and 1 tablespoon pepitas. Serve warm.

Nutrition Facts : Calories 276, CarbohydrateContent 46 g, FatContent 7 g, FiberContent 2 g, ProteinContent 9 g, SaturatedFatContent 2 g, SodiumContent 245 mg, SugarContent 25 g

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