Coconut-Caramel Rice Pudding

5
(1) 1 Review
Prep Time
5
min.
Total Time
4
hr.
5
min.
Servings

16 servings, 1/2 cup each

What You Need

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Make It

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  • Bring milk to boil in large saucepan. Reduce heat to medium-low. Gradually stir in rice.
  • Add caramels, a few at a time; cook and stir until caramels are completely melted and pudding is thickened. Stir in coconut. Spoon into serving bowl.
  • Refrigerate 3 hours or until chilled.

Variation

Omit caramels. Prepare as directed, stirring 3/4 cup sugar and 1 tsp. vanilla into thickened pudding along with the coconut.

Special Extra

Garnish with a sprinkling of ground cinnamon just before serving.

Servings

  • 16 servings, 1/2 cup each

Nutritional Information

Serving Size 16 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 190
% Daily Value
Total fat 5g
Saturated fat 3g
Cholesterol 10mg
Sodium 125mg
Carbohydrate 32g
Dietary fiber 0g
Sugars 23g
Protein 5g
   
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • taty18220 | Tue, Apr 5 2005 1:06 AM

    muy rica he probado todo tipo de dulces,pero nunca con caramelo;es una delicia esta receta..

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