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
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).
Whisk together the eggs, vanilla, and the remaining sugar in a medium bowl.
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.
Transfer to an 8-by-8-inch baking dish.
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.
Bake until the custard is set, about 1 hour.
Place a piece of plastic wrap directly against the surface of the custard before you refrigerate it. This prevents a skin from forming.