Coconut Rice Custard

Coconut Rice Custard
Need a gluten free, fodmap friendly, and vegetarian dessert? Coconut Rice Custard could be an excellent recipe to try. This recipe makes 6 servings with 503 calories, 12g of protein, and 33g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of water, half-and-half, coconut milk, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Heat oven to 325 F. Bring the coconut milk, water, and 1/4 cup of the sugar to a boil in a small saucepan. Stir in the rice. Reduce heat, cover, and simmer gently until the rice is tender and the liquid is absorbed, about 20 minutes. Meanwhile, warm the half-and-half in a small saucepan over medium heat (do not allow it to boil).
Ingredients you will need
Coconut MilkCoconut Milk
SugarSugar
WaterWater
RiceRice
Equipment you will use
Sauce PanSauce Pan
OvenOven
2
Whisk together the eggs, vanilla, and the remaining sugar in a medium bowl.
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VanillaVanilla
SugarSugar
EggEgg
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WhiskWhisk
BowlBowl
3
Whisking constantly, slowly pour the warm half-and-half into the egg mixture. Skim off and discard any foam that rises to the surface. Stir in the rice.
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RiceRice
EggEgg
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WhiskWhisk
4
Transfer to an 8-by-8-inch baking dish.
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Baking PanBaking Pan
5
Place the dish in a larger roasting pan or baking dish and transfer to oven rack. Carefully add enough hot water to the larger pan to reach halfway up the sides of the smaller dish.
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WaterWater
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Baking PanBaking Pan
OvenOven
6
Bake until the custard is set, about 1 hour.
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CustardCustard
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OvenOven
1
Place a piece of plastic wrap directly against the surface of the custard before you refrigerate it. This prevents a skin from forming.
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CustardCustard
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
DifficultyMedium
Ready In45 m.
Servings6
Health Score5
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