Pina Colada Rice Pudding

Name: Pina Colada Rice Pudding
Ingredients: 1 cup white rice (uncooked, but rinsed in a strainer); 1 cup coconut milk; 1/2 cup water; pineapple juice (from reserve below); 1/4 cup orange juice; 1/4 cup sugar; 1 cup fat-free half-and-half cream; 1/2 tablespoon cornstarch; 1 extra large egg, beaten; 10 ounces unsweetened crushed canned pineapple, drained but reserve liquid; 1/2 cup shredded coconut; 2 tablespoons coconut rum; 1 teaspoon rum extract (or vanilla extract)

13 ingredients

2 steps

Ingredients

1 cup white rice (uncooked, but rinsed in a strainer)
1 cup coconut milk
1/2 cup water
pineapple juice (from reserve below)
1/4 cup orange juice
1/4 cup sugar
1 cup fat-free half-and-half cream
1/2 tablespoon cornstarch
1 extra large egg, beaten
10 ounces unsweetened crushed canned pineapple, drained but reserve liquid
1/2 cup shredded coconut
2 tablespoons coconut rum
1 teaspoon rum extract (or vanilla extract)

Directions

1

Preheat oven to 250°F Place rice, coconut milk, water, and juices in a large (teflon preferred) pot that is oven friendly. Cook on high until boiling, then reduce heat to low and let simmer 15 minutes. Remove from stovetop and let stand 5 minutes.
2

In a large mixing bowl, combine sugar, and half-and-half and mix well. Stir in cornstarch, eggs, pineapple, coconut, and rum. Add to the pot with rice and stir, mixing well. Cover and bake on low for 2-2 1/2 hours.