Rice Coconut Raisin Pudding Recipes

COCONUT RICE PUDDING

Steps:

• In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

COCONUT-RAISIN RICE PUDDING

Steps:

• Place butter in 13-in. x 9-in. baking dish; set aside. In a large bowl, combine the eggs, milk, sugar, vanilla, nutmeg and salt. Stir in the rice and raisins. Transfer to prepared baking dish. bake, uncovered, at 325° for 30 minutes; sprinkle with coconut. Bake 10-15 minutes longer or until a thermometer reads 160°. Serve warm. Refrigerate leftovers.

RICE COCONUT RAISIN PUDDING

Steps:

• 1. Take one cup of the milk and mix it with the raisins and coconut in a saucepan and bring to a boil, turn off the heat and let stand.
• 2. mix the remaining 2 cups of milk with the vanilla instant pudding in a bowl, whip it with a wisk and add the rice, mix well
• 3. Add the remaining cup of milk with the raisins and coconut to the bowl of pudding/rice and mix well with a wire wisk. Cover and refrigerate till serving time. Serve with a dollop of whipped cream or Cool Whip.
• 4. Optional: You can add a half teaspoon of cinnamon or a 1/4 teaspoon of allspice or nutmeg. My family loves it with allspice. Add some pineapple and you have a pina colada dessert! You can also use apple pie filling in lieu of coconut. Other pairings we have enjoyed are lemon pudding with rice and madarines, chocolate pudding with rice, raisins and oreo cookie pieces.

COCOCONUT RICE PUDDING AND RAISINS /ARROZ CON DULCE

Steps:

• 1. in a medium bowl put rice to soak with water put aside. in a 3 quart saucepan or larger, put the coconut milks and evaporated milk, add vanilla salt ,sugar and cinnamom cloves,margarine, after rice soaks for 20 minutes add to milk mixture,oh'' don't forget about the raisins then taste the mixture put the stove on to midium heat stir a little then cover and let it on low heat.if still needs sugar please add some more ,and add some of the water like a cup taste again and cover it will be like an hour or 45 minutes to cook ,when creamy turn and tastes again put on low flame cover well. when the grain is cooked and is good to ur taste and it has a thickness, and creaminess u could turn the flame off. have a platter or bowl ''what ever you like. let get cool sprinkle some cinnamon on top and put the 3 cinnamon sticks on top ,let cool and refrigerate serve warm or cold , serves about 8 or more ,i hope u like it as much as i do ....bon appettite
• 2. your guess will love it so much .

COCONUT, RUM & RAISIN RICE PUDDING

Steps:

• For the rum & raisin syrup, tip all the ingredients into a large saucepan and heat gently over a low heat for 5 mins, or until the sugar has dissolved and created a syrup and the raisins have plumped up. Tip into a bowl, cover and set aside.
• In the same saucepan (there's no need to clean it) melt the butter over a medium heat until sizzling, then scatter over the rice and toast in the hot butter until the butter is just starting to brown. Stir in the sugar, then pour over the coconut milk, cream and vanilla. Bring to a simmer and continue to cook gently for 40-45 mins until the rice is tender, adding a splash more cream if it becomes too thick.
• To serve hot, stir a third of the rum & raisin syrup through the pudding and spoon the rest over the top. To serve cold, leave the pudding to cool, then chill in the fridge to firm up so that you can serve it in scoops with the rum & raisin syrup spooned over.

QUICK RICE AND RAISIN PUDDING

Steps:

• Mix all ingredients in 2-quart saucepan.
• Heat to boiling, stirring constantly; remove from heat. Cover and let stand 5 minutes.