Simple Baked Coconut Rice Custard Pudding

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   NOTE: Coconut coffee creamer can be found in refrigerator case of most groceries.

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   Preheat oven to 325 degrees and place pan with 1 inch hot water on bottom oven rack.

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   Spread RICE in bottom of lightly oiled 9x13 baking pan. In lg bowl, whisk EGGS, whisk in, one ingredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly. Stir in flaked COCONUT and slowly pour over rice.

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   Place in preheated oven that has BAKING PAN with 1 inch HOT WATER on bottom shelf of oven and bake 45 -60 minutes. Test for doneness with knife blade. Cooking time varies depending upon fat content in milk.

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   Remove from oven and cool on rack.

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   Sprinkle with ** TOASTED COCONUT or sprinkle with coating of brown sugar then untoasted coconut and place under broiler JUST UNTIL COCONUT IS TOASTED. WATCH CLOSELY AS COCONUT BURNS QUICKLY.

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   SERVE warm or cold with or without cream or whipped topping. MAMA SERVED WITH CREAM.

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   VARIATIONS:

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   1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar and omit the coconut. Use 4 cups of milk omitting the coconut milk. May sprinkle rice with raisins before adding milk mixture.

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    2. BASIC RICE PUDDING.

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    Just use 4 cups milk instead of coconut and regular milk. Sprinkle the top with nutmeg =LIGHTLY.

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    3.RICE AND RAISIN CUSTARD.

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    Omit coconut, replace milk as stated above, sprinkle enough raising onto rice to cover well BEFORE intoducing the milk mixture. Sprinkle the top lightly with cinnamon.

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    4. SUGAR FREE CUSTARD.

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    FOLLOW ANY RECIPE ABOVE substituting equivilant of 1/2C of sugar - plus 1/4C milk.

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    5. FRUITED RICE CUSTARD.

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    FOLLOW ANY RECIPE ABOVE SUBSTITUTING for RAISINS OR COCONUT, with well drained, finely chopped canned fruit. Sprinkle top with seasoning your family loves.

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    THIS IS A LO=FAT, LO SUGAR RECIPE THAT INCLUDES SEVERAL FOOD GROUPS SO MAKES A SUPER BREAKFAST.

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    MAY GOD WATCH OVER YOU.

* Per serving · 4 servings · Values may vary.