Baked Coconut Rice Pudding With Raisins Recipe

About this recipe

This creamy and comforting baked coconut rice pudding is perfect for dinner. Infused with vanilla and studded with raisins, it’s a pescatarian-friendly dessert that’s both satisfying and easy to prepare.

Ingredients

• - Shana Shredded Coconut
• 1 Kg Golden Raisins, 1Kg
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 100 Ml Littlepod Pure Vanilla Extract, 100Ml
• 30G Mill & Mortar Organic Orange Peel, 30G
• - Silver Spoon Granulated Sugar
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large mixing bowl, combine 2 cups of cooked rice, 1 cup of shredded coconut, 1 cup of raisins, 1 cup of sugar, and 1/4 teaspoon of salt. Mix well to evenly distribute the ingredients.
3. 3. Lightly grease a baking dish with butter or a non-dairy alternative, and transfer the rice mixture into the dish, spreading it out evenly.
4. 4. In a separate bowl, beat 4 eggs lightly. Add 2 1/2 cups of milk and 1 teaspoon of vanilla extract, whisking until fully combined.
5. 5. Pour the egg and milk mixture over the rice mixture in the baking dish, ensuring it is evenly distributed. Optionally, sprinkle grated orange peel on top for added flavor.
6. 6. Place the baking dish in a larger pan filled with hot water to create a water bath. Bake in the preheated oven for 45 minutes, or until the pudding is set and lightly golden on top.
7. 7. Remove the baking dish from the oven and let it cool slightly before serving. Serve warm or chilled as desired.