Ingredients

2 cups white rice

2 cups coconut milk

2 cups skim milk

2/3 cup granulated sugar

1/2 tsp salt

1 cup sweetened shredded coconut

2 large eggs, beaten

2 tbsp unsalted butter

2 1/2 tbsp cinnamon sugar (2 tbsp sugar plus 1 1/2 tsp ground cinnamon)

1 tsp vanilla extract

Preparation

  1. In a large pot, bring 4 cups of water to a boil. Add the rice, cover, and simmer until most of the liquid is absorbed, about 20 minutes.
  2. In a separate large pot, combine the cooked rice, coconut milk, 1 cup of the skim milk, the sugar, and salt. Simmer over medium heat for 20 minutes.
  3. Add the remaining 1 cup of skim milk, the shredded coconut, eggs, butter, 1 tbsp of the cinnamon sugar, and vanilla and simmer until the liquid is almost completely absorbed.
  4. Cool for 30 minutes, then transfer to the refrigerator to cool for 1 to 2 hours. Sprinkle the remaining cinnamon sugar on top and serve.