Maple-Coconut Rice Pudding
Yield
4 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rice
cooked |
|
| ⅓ | cup |
coconut, shredded, unsweetened (desiccated)
|
*
|
| 1 ¼ | cups |
milk, skim
|
|
| ¼ | cup |
maple syrup
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice
cooked |
|
| 79 | ml |
coconut, shredded, unsweetened (desiccated)
|
*
|
| 296 | ml |
milk, skim
|
|
| 59 | ml |
maple syrup
|
|
| 7.5 | ml |
cinnamon
|
|
| 2 | large |
eggs
|
|
Directions
Coat a 2-quart baking dish with nonstick spray, and add rice and coconut.
In a medium bowl, whisk the milk, maple syrup, cinnamon and eggs, and pour over the rice.
Stir to combine.
Bake, uncovered at 325℉ (160℃) until set, 45 to 50 minutes.
