Filipino Baked Coconut-Rice Custard

6
Servings
5-7m
Prep Time
35-40m
Cook Time
40m
Ready In


"My daughter-in-law who is Filipino makes this delicious easy dessert, this takes like 5 minutes prep time, easy and quick! A couple of other options are, adding in 1 cup golden raisins or sweetened flaked coconut. This can be baked in a 9x9-inch pan if you only use a scant 2 cups of rice with no raisins or coconut added, the pan however will be very full and you run the risk of over-flow, if you want to use a lot more rice bake in a 13x9-pan. Remember to bake it on the second-lowest oven rack, Make sure to also read my note on bottom of instructions. This is by no means a low fat/low sugar dessert so if your watching your fat and carb intake pass this one by!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (245.5 g)
  • Calories 432.8
  • Total Fat - 19.7 g
  • Saturated Fat - 13.8 g
  • Cholesterol - 129.1 mg
  • Sodium - 267.4 mg
  • Total Carbohydrate - 56.6 g
  • Dietary Fiber - 1.1 g
  • Sugars - 26.6 g
  • Protein - 8.4 g
  • Calcium - 95.8 mg
  • Iron - 2.4 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 325 degrees F. Position your oven rack to second-lowest position.

Step 2

Grease or butter an 11x7-inch glass baking pan. Place the cooked rice in the pan.

Step 3

Beat your eggs well for about 3 minutes. Add add sugar, salt, nutmeg, cornstarch, half and half cream and vanilla; beat until no sugar granules remain (about 3 minutes).

Step 4

Pour the mixture into the pan, mix together with the rice.

Step 5

Bake for 35-40 minutes or until knife inserted halfway between center and edge comes out clean (if it's almost set you can turn off the oven and let it sit in oven until set). Cool for 1 hour. Serve slightly warm or cold.

NOTE I used a 400 ml can of coconut milk (just over 1 1/2 cups) plus half and half cream to make up 2 2/3 cups) OR if you don't have coconut milk just use 2 2/3 cup all half and half, and for a stronger coconut flavor, use 2 cups coconut milk and 2/3 cup half and half


Tips & Variations


  • 11 x 7-inch glass baking pan

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