Jasmine Rice Pudding with Toasted Coconut

Jasmine Rice Pudding with Toasted Coconut Light, fluffy and aromatic, this recipe is a great dessert. This is good warm or cold.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 1 hr 30 mins

    TOTAL : 1 hr 40 mins

    SERVING : 6

    YIELD : 6 servings

  • In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.

  • Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown.

  • Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.

Per Serving: 176 calories; protein 4.8g; carbohydrates 30.1g; fat 3.9g; cholesterol 8.1mg; sodium 59.8mg.