Jasmine Rice Pudding with Toasted Coconut Good Recipes

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Jasmine Rice Pudding with Toasted Coconut

"Light, fluffy and fragrant, this recipe is a awesome dessert. This is good heat or cold."

Ingredients :

• half of cup raw jasmine rice
• 1/four cup sugar
• 2 half cups milk
• half of teaspoon ground cinnamon
• 1/2 cup sweetened flaked coconut
• 1 teaspoon vanilla extract

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H40M

• In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook dinner over gently simmering water for 1 1/2 hours.
• Meanwhile, preheat oven to 300 levels F (150 degrees C). Spread coconut frivolously over a cookie sheet; bake for five mins, or till simply starting to turn golden brown.
• Stir vanilla into rice pudding, and eliminate pan from warmness. Divide into bowls, and pinnacle with toasted coconut. Serve warm, or sit back if desired.

Notes :

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