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Categories:
white rice coconut milk water pineapple orange juice sugar cream cornstarch egg pineapple shredded coconut coconut rum rum
Viewed: 33 - Published at: 7 years agoIngredients
- 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)
Method
- 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.
- 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.
