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Coconut Rice Pudding
By Melissa's Corporate Chefs


1 Canela (Cinnamon Sticks)
1/2 teaspoon Cloves (whole)
1 Vanilla Beans split and seeds removed
1 tablespoon Ginger Root grated
2 cans Coconut Milk (shake can thoroughly before opening - use 14 ounce cans)
1/4 teaspoon Salt
1/2 cup Flame Seedless Raisins or Thompson Seedless Raisins
1/4 cup Dried Coconut Chips (optional)
4 Eggs
2 cups Jasmine Rice or Basmati Rice cooked
3/4 cup Sugar


Preheat over to 300 degrees.

Lightly oil a 9 x 13 inch baking pan.

In a saucepan, combine coconut milk, cinnamon stick, cloves, vanilla bean seeds, ginger and salt. Bring mixture to a boil and immediately lower heat; allow to simmer for 5 minutes. Remove from heat and strain the milk into another bowl. Discard remaining ingredients left in strainer.

Add raisins and coconut (optional) and allow to cool 30 minutes.

Beat sugar and eggs in a mixing bowl. Add milk mixture to the eggs and sugar and combine thoroughly. Mix in the cooked rice and distribute evenly.

Pour mixture into the baking dish.

Make a water bath by placing the baking dish in a larger pan. Pour hot water into the larger pan so that it comes up about two-thirds on the side of the baking dish.

Place pan in the oven and bake for 60 minutes or until the pudding is set or firm to touch.

Serve hot or cold.