"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Warm Coconut Rice Pudding Recipe

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This recipe for Warm Coconut Rice Pudding, by , is from Chappell Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sue Chappell


1 c. water
1 c. uncooked instant rice
1/2 c. sugar
3 Tbsp. cornstarch
1/4 tsp. salt
1 1/2 c. milk, divided
2 large egg yolks
1 c. coconut milk
1/4 c. flaked coconut
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground cardamom
1 Tbsp. chopped pistachios

Bring water to a boil in a saucepan. Stir in rice; cover and reduce heat to medium low. Simmer for 5 minutes.
Combine sugar, cornstarch and salt in a small bowl. Combine 1/4 c. milk and yolks in a separate bowl, stirring with a whisk. Add sugar mixture to milk mixture, stirring with a whisk until blended.
Bring remaining 1 1/4 c. milk and coconut milk to a boil in a small saucepan. Gradually add hot milk mixture to yolk mixture, stirring with a whisk. Return milk mixture to pan. Bring to a boil and cook for 1 minute, stirring constantly.
Remove from heat; stir in cooked rice, coconut, and next 3 ingredient. Top with pistachios.




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