Creamy Low Fat Coconut Rice Pudding - cooking recipe

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups 1% low-fat milk
2 cups cooked rice
1/2 cup unsweetened coconut, shredded
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 dash nutmeg

Preparation

Combine sugar, cornstarch, salt, coconut and milk in saucepan.
Cook over medium heat, stirring constantly, until thick and bubbly, 7-8 minutes.
Temper eggs by whisking a little of the hot milk into them before adding to the hot milk mixture.
Whisk egg mixture into milk mixture.
Add rice, vanilla, coconut extract and nutmeg.
Stir gently and spoon into dessert dishes, eat hot or chill. (I prefer chilled).