Coconut Rice Custard Recipe

Ingredients

1 13.5-ounce can unsweetened coconut milk

1/4 mug water

1/4 mug in addition to 2/3 glass sugar

1 mug long-grain white rice

3 mugs creamer

5 eggs

1 teaspoon vanilla concentrate

Directions

High temperature broiler to 325° F. Bring the coconut drain, water, and 1/4 container of the sugar to a bubble in a little pan. Blend in the rice. Decrease hotness, cover, and stew tenderly until the rice is delicate and the fluid is ingested, around 20 minutes.

Then, warm the creamer in a little pot over medium high temperature. Whisk together the eggs, vanilla, and the remaining sugar in a medium dish.

Whisking always, gradually pour the warm cream into the egg mixture. Skim off and toss any froth that ascents to the surface. Blend in the rice.

Exchange to a 8-by-8-inch heating dish. Place the dish in a bigger broiling skillet or heating dish and exchange to broiler rack. Prepare until the custard is situated, around 1 hour

Serve warm or chilled.