Ingredients

The following ingredients have 8 Servings
  • 4 eggs
  • 1 2/3 cups milk
  • 1/2 cup firmly packed light brown sugar
  • 1 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 1 tsp. vanilla extract
  • 1 1/2 cups long-grain white rice
  • 2/3 cup sweetened shredded dried coconut, plus toasted coconut for serving
  • 1 large mango, peeled, pitted and sliced

Instruction

  • <b>Combine the ingredients</b>
  • Preheat an oven 325°F. Butter a 2-quart baking dish.
  • In a large bowl, whisk together the eggs, milk, brown sugar, cinnamon, salt and vanilla. Stir in the rice and coconut. Pour the mixture into the prepared baking dish.
  • <b>Bake the pudding</b>
  • Bake until the custard is set and lightly browned, 45 to 50 minutes. Transfer to a wire rack and let cool completely.
  • Serve the pudding at room temperature or refrigerate to chill slightly. Spoon into bowls, accompany with the sliced mango and sprinkle with toasted coconut. Serves 8.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Desserts,</i> by Elinor Klivans (Oxmoor House, 2007).