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Lemon-Coconut Rice Pudding

Demonstrated by: Eleanora Cadinha of Portuguese Pioneer Civic Association.
Portuguese Christmas Dinner - December 16, 2002.

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Ingredients:

Lemon-Coconut Rice Pudding

  • 1 1/2 cups rice
  • 1 1/2 cups water
  • 1/2 cup butter
  • 6 eggs, beaten
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon extract
  • 1/2 teaspoon salt
  • 3 cups milk
  • 1 can (13.5 oz) coconut milk
  • 1 cup flaked coconut
  • 2 tablespoons brown sugar

Directions:

  1. In a rice cooker, wash rice; drain well.
  2. Add the 1 1/2 cups water; cook rice.
  3. Preheat electric oven to 300°F.
  4. Spray a 13 x 9 x 2-inch baking pan with cooking spray.
  5. Add butter to hot rice; mix well.
  6. In a large bowl, combine eggs, sugar, vanilla and lemon extracts, salt, milk, coconut milk, and coconut; mix well.
  7. Stir in rice.
  8. Spread rice evenly in prepared pan; sprinkle with brown sugar.
  9. Bake for 1 1/2 hours.
  10. Cool and refrigerate before serving.

Makes 24 servings.

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