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Coconut Rice Pudding

Satisfy your sweet tooth with this creamy and comforting Copycat Kozy Shack Rice Pudding recipe. This delightful dessert is rich in flavor, featuring tender rice simmered to perfection in a luscious blend of milk, sugar, and vanilla.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
7 hours
Total Time 8 hours 25 minutes
Servings: 9
Course: Side Dish
Cuisine: Chinese, Italian, Japanese
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 1  cup uncooked long-grain white rice
  • ¼ cup milk
  • ½ gallon milk
  • 3 large eggs, lightly beaten
  • 1 cup white sugar
  • 1/4 teaspoon ground cinnamon, or to taste
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

Method
 

  1. Combine 1/2 gallon milk, sugar, and rice in a large saucepan over medium-low heat. Simmer, covered, for 1 hour, stirring frequently. Remove the pan from heat and let sit for 10 minutes.
  2. Whisk together eggs, 1/4 cup milk, vanilla, and salt in a large bowl until well combined.
  3. Stir into rice mixture and return the pan to low heat, stirring constantly, for 2 minutes.
  4. Pour pudding into a 9x13-inch dish and cover with plastic wrap, folding back the corners to allow steam to escape. Allow pudding to cool to room temperature.
  5. Remove plastic wrap and sprinkle the surface of pudding with cinnamon. Cover tightly with fresh plastic wrap and refrigerate for 8 hours to overnight before serving.
  6. Enjoy!

Notes

Enjoy
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