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Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) (1/2 stick) butter , melted and slightly cooled, plus more for greasing

  2. 3 cup(s) milk

  3. 1 cup(s) sugar

  4. 1/2 cup(s) heavy cream

  5. 3 tablespoon(s) lime zest (from 3 large limes)

  6. 1 tablespoon(s) freshly grated ginger (from a 3-inch piece)

  7. 3/4 teaspoon(s) kosher salt

  8. 1 can(s) (13 1/2-ounce) coconut milk

  9. 1 egg

  10. 1 cup(s) golden raisins or other dried fruit

  11. 1 cup(s) sliced almonds or other nuts

  12. 1 cup(s) uncooked rice (preferably basmati)

  13. 1/2 cup(s) grated coconut , toasted, for garnish

  14. 1 cup(s) sliced bananas, kiwis, or mangos , plus more for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees. Grease a 9-inch by 13-inch baking dish with butter; set aside.

  2. In a large bowl, whisk together butter, milk, sugar, cream, lime zest, ginger, salt, coconut milk, and egg. Stir in raisins, almonds, rice, and fresh fruit, then transfer to prepared baking dish. Cover snugly with foil and bake 45 minutes. Uncover and bake until rice is just tender and pudding is thick and bubbly, about 30 minutes more. Set aside to rest 30 minutes, or until firm.

  3. Slice into squares or scoop into bowls, garnish with coconut and fresh fruit, and serve.

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