My hubby is a big fan of Rice Pudding. It's growing on me. I never had it growing up, so it's something new. I really only make it now when I have extra rice. And, boy, did I have extra rice!
The other night I made Thai Fried Rice and forgot that 1 cup of Jasmine rice = 3 cups of cooked rice! I looked at my recipe, saw it needed 2 1/2 cups of rice...so I cooked 3 cups of DRY rice! I had sooo much rice left over... I knew that Rice Pudding was on the menu!
Tropical Rice PuddingYou can really use any type of rice with this dish. From regular to minute rice. If you use regular rice, cook it first, before starting the rice pudding. You can also use any leftovers! If you are using minute rice, you do not need to cook it first!
3 cups milk
1 cup Minute white rice, uncooked (see above!)
1/4 cup sugar
1/4 cup dried pineapple
1 cup coconut flakes
1/4 teas. salt
1 teas vanilla
1 teas cinnamon
If you use more than 1 cup of rice, then add more milk and sugar accordingly!
Combine milk, rice, sugar, pineapple, coconut, and salt in a medium saucepan. Bring to a boil, stirring constantly.
Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot rice mixture into eggs. Then, stirring constantly, slowly pour egg mixture back into the hot rice mixture. Mix in cinnamon.
Stirring constantly, cook on low heat 1 minute until thickened. Do not boil.
Remove from heat. Let stand 30 minutes.
Serve warm or cold! Store any remaining pudding in refrigerator.
Tips: You can vary the flavor of this rice pudding by trying different types of dried fruits, such as raisins, dried cherries, chopped dried apricots, or dried sweetened cranberries!