Creamy Coconut Rice Pudding

1. 1

   Bring the water and the rice to a boil in a saucepan. Lower the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes.

2. 2

   Combine the rice, coconut milk, sugar, and salt in a pot; cook and stir until it becomes thick and creamy, about 20 minutes.

3. 3

   Beat the milk and the egg together in a bowl. Spoon 1 to 2 tablespoons of the rice mixture into the milk mixture and beat to warm and temper it. Slowly pour the milk mixture into the rice mixture while beating constantly; cook, stirring nonstop, until the pudding is heated through, 2 to 3 minutes.

4. 4

   Remove the pot from the heat and stir the coconut oil, vanilla extract, and coconut extract into the pudding; refrigerate until chilled, about 1 hour. Garnish the pudding with a pineapple wedge, if desired.

• Calories 407.25 kcal High
• Protein 7.52 g Moderate
• Carbs 81.6 g Moderate
• Total Fat 7.09 g Moderate
• Saturated Fat 5.39 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 59.68 mg Moderate
• Sodium 67.63 mg Low Source
• Fiber 5.71 g Good Source
• Sugar 41.65 g High
• Added Sugar 3.73 g Moderate
• Calcium 278.61 mg Good Source
• Iron 2.13 mg Moderate
• Potassium 421.28 mg Low Source
• Vitamin A 42.35 mcg_rae Low Source
• Vitamin C 42.4 mg Good Source
• Vitamin D 2.72 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽