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  2. sweetened condensed milk recipe

Coconut rice puddings

This five-ingredient recipe creates creamy rice pudding perfect for a snack at any time of the day. - by Hannah Oakshott
  • 13 Jun 2017
Coconut rice puddings
Cook: 50 Minutes - easy - Serves 6 - Vegetarian - pregnancy-safe
Proudly supported by
This five-ingredient recipe creates creamy rice pudding perfect for a snack at any time of the day.

Ingredients

¾ cup microwaveable white long grain rice

395 g sweetened condensed milk can

⅔ cup coconut milk

3 eggs

¼ cup caster sugar

Method

  1. Cook rice in a large saucepan of boiling water until tender. Drain. Cool.
  2. Meanwhile, whisk condensed milk, coconut milk, eggs and sugar in a large jug until combined. Stir in rice.
  3. Divide mixture among six ovenproof dishes (3/4-cup capacity). Place dishes in a large roasting pan. Pour enough boiling water into pan to come halfway up sides of the dishes.
  4. Cook in a moderately slow oven (160°c) for about 30 minutes, or until edges are set. Remove from oven. Stand for 10 minutes.
  5. Serve warm puddings with strawberries (optional).
  • sweetened condensed milk recipe
  • rice pudding recipe

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