Karen's Custard Rice Pudding with Berries
The Ultimate Comfort Food - Baked Creamy Rice Pudding made with Jasmine Rice - Enriched with Coconut Milk. I'm serving the rice pudding with red & golden raspberries from a farmers' market and a drizzle of blackberry sauce.
Servings: 8 servings
Equipment
- 11" x 7" baking pan ceramic or glass (can use 8 x 8)
- 1 2 quart pot non-reactive
Ingredients
- 1 can coconut milk (not "lite) Divided
- 2 1/3 cups 2% milk can use full fat milk, Divided
- 1/2 cup jasmine rice can use other long grain rice
- 1 tablespoon unsalted butter
- 4 large eggs I use pasture raised
- 3/4 cup pure cane sugar I use organic
- 1 teaspoon pure vanilla
- 1/4 teaspoon pure almond extract
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg (preferably freshly ground)
Raspberries & Blackberry Sauce
- 1/2 cup red & golden raspberries more if you like!
- 1 recipe Blackberry Puree
Instructions
Cook Rice:
- Add 1 cup coconut milk and 1 cup milk to a 2 quart pot and add the rice; stir in. Bring to a boil, cover and cook at a bare simmer for 14 minutes. Rice will be cooked yet still creamy. Do not overcook. Take off the stove. Add the butter; stir to melt in. Let stand 10 minutes.
- Preheat oven to 350 degrees. (I used convection baking.)
- While the rice cooks - to a large bowl add the remaining ingredients: remaining 2/3 cups coconut milk, 1 1/3 cups milk plus eggs through nutmeg.Mix well with a whisk.
- Add this mixture to the rice pot and combine the ingredients with a rubber spatula until well mixed.
- Butter the 11 x 7 baking pan. Add the rice pudding mixture. Bake for 35 minutes in the center of the oven. Pudding should be set -feels firm on top with some golden color on top.
To serve:
- Cool the rice pudding. Cover and refrigerate. Best served cold or room temperature.Spoon Custard Rice Pudding into individual serving glasses (ice cream glasses work great!) Top with raspberries and drizzle with Blackberry Sauce. Garnish with mint leaves and enjoy!
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 268kcal | Carbohydrates: 27g | Protein: 7g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 147mg | Potassium: 253mg | Fiber: 1g | Sugar: 23g | Vitamin A: 252IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 2mg