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Coconut Rum Rice Pudding Recipe

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This recipe for Coconut Rum Rice Pudding, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth LaHay Cisneros
Added: Monday, February 20, 2006


1/2 cup of raisins
1/4 cup of dark rum
1/2 cup of rice
4 cups of warm water
8 cups of whole milk, (substitute low-fat if desired)
2 cups of unsweetened coconut milk
1 1/2 cup of sugar
1/2 cup of shredded unsweetened coconut
Fresh ground nutmeg


Soak raisins in rum for at least one hour or up to several hours.
Spread coconut in a baking sheet and toast, stirring often, until lightly browned, about 10 minutes.
Soak rice in warm water for 30 minutes. Drain. Cook rice in milk and coconut milk about 30 minutes. Add sugar and simmer over very low heat, stirring to prevent sticking. Mixture will thicken in about 30 minutes. Place in a serving bowl, mix in raisins and coconut and sprinkle nutmeg over the top. Refrigerate to cool before serving.




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