Pick a language from the box below

Coconut Cardamom Rice Custard

Coconut Cardamom Rice Custard


1 1/4 cups sugar
1/4 teaspoon ground cardamom
1 13.5-ounce can unsweetened coconut milk
1/4 cup water
1 cup Riceland Long Grain White Rice
1/3 cup golden raisins, optional
3 cups half and half
5 large eggs
1/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon coconut extract

1 1/2 cups unsweetened coconut, toasted
1 cup heavy cream, whipped with 2 Tablespoons powdered sugar (or to taste)


  1. Preheat oven to 325 degrees.
  2. In a small bowl, mix together 1/4 cup sugar and 1/4 teaspoon ground cardamom. Set aside.
  3. In a medium saucepan, bring coconut milk, water and sugar-cardamom mixture to a boil over medium high heat.
  4. Stir in rice and golden raisins. Reduce heat, cover and simmer slowly until the rice is tender and the liquid is absorbed, about 20 minutes. Set aside.
  5. In a 4-cup measuring cup, warm half and half in the microwave.
  6. In a medium mixing bowl, whisk together eggs, 1 cup sugar, salt, vanilla and coconut extract. Slowly whisk in warmed half and half.
  7. Whisk egg mixture into rice mixture.
  8. Transfer mixture to an 8 x 8-inch casserole or to individual ramekins. Place the dish in a large roasting pan and place in oven. Carefully add very hot water to roasting pan to reach halfway up the sides of the custard dish.
  9. Bake until custard is set, about 1 hour for larger dishes, 45 minutes for smaller dishes. Do not overcook or custard will be tough.
  10. Allow custards to cool in roasting pan. Remove when cooled to wire rack to cool completely or until just warm.
  11. Serve warm or chilled garnished with whipped cream and toasted coconut.