ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Coconut Rice Custard

Photo: Beatriz Da Costa
Yield Makes 4 to 6 servings


  • 1 13.5-ounce can unsweetened coconut milk
  • 1/4 cup water
  • 1/4 cup plus 2/3 cup sugar
  • 1 cup long-grain white rice
  • 3 cups half-and-half
  • 5 eggs
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 520
  • caloriesfromfat 53 %
  • fat 32 g
  • satfat 22 g
  • cholesterol 221 mg
  • sodium 115 mg
  • carbohydrate 51 g
  • fiber 0 g
  • sugars 32 g
  • protein 11 g

How to Make It

  1. Heat oven to 325° F.

    Bring the coconut milk, water, and 1/4 cup of the sugar to a boil in a small saucepan. Stir in the rice. Reduce heat, cover, and simmer gently until the rice is tender and the liquid is absorbed, about 20 minutes.

    Meanwhile, warm the half-and-half in a small saucepan over medium heat (do not allow it to boil). Whisk together the eggs, vanilla, and the remaining sugar in a medium bowl. Whisking constantly, slowly pour the warm half-and-half into the egg mixture. Skim off and discard any foam that rises to the surface. Stir in the rice. Transfer to an 8-by-8-inch baking dish. Place the dish in a larger roasting pan or baking dish and transfer to oven rack. Carefully add enough hot water to the larger pan to reach halfway up the sides of the smaller dish. Bake until the custard is set, about 1 hour. Serve warm or chilled.

    Tip: Place a piece of plastic wrap directly against the surface of the custard before you refrigerate it. This prevents a skin from forming.