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I have a confession to make: My new job is making me lazy.
Exhibit A: After being on my feet for 8 hours, I come home exhausted. Doing anything aside from collapsing in bed sounds like a monumental feat. And that’s if I haven’t gone to the gym after work. Phew.
Exhibit B: Due to where our store is located, we are required to wear hats. In case you couldn’t figure out where this is going…washing my hair has become a rarity. Forget two-day hair. We’re lookin’ at four-day hair. At least.
Exhibit C: I can’t tell you the last time I wore jeans. It’s either my uniform, workout clothes, or yoga pants (if any). I had to go to an event the other day around real people, thus requiring me to put on polite-company clothes. I dealt by wearing black pants that look cute and borderline dressy, but feel like leggings. Jeans were just too much to handle.
Basically, I am one cat and a mumbling-to-myself habit away from being that lady that mothers direct their small children away from at the grocery store.
Admittedly, there’s no real mystery behind why I’m single.
But, just on the off chance that I do get a date, I’ll go ahead and pull together some of this coconut rice pudding, which I adapted and scaled down from my Momma’s baked rice pudding recipe into the perfect serving size for two.
And if I don’t have anyone to share with? Well…let’s just say that polishing off that second serving on my own should be no problem. Especially if I’m wearing my yoga pants.
And you know I probably will be.
Coconut Rice Pudding
Ingredients
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Instructions
- Preheat oven to 325 degrees. Grease two 8-ounce ramekins. Set aside.
- In a medium bowl, stir together all ingredients except shredded coconut with a fork. Divide into the prepared ramekins and sprinkle with the coconut. Place ramekins on a baking sheet and bake for 50 minutes, until the centers of each are set and the tops are lightly golden.
- Serve warm, at room temperature or cold. Store in the refrigerator, well-covered.
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >
My family loves rice pudding – definitely making! Thank you so much for sharing your grandma’s recipe – those are the best recipes to make 😀
Looks great!
This sounds fantastic! I love the changes you made from your Grandmother’s
Love grandma’s recipes <3
Haha—I’m in yoga pants 24/7 these days and can totally relate! What a fabulous dessert!!!
Looks so good! And love the individual pots!
I have tried many of your recipes…each one has been a keeper until this one. I LOVE rice pudding and I am nuts about coconut so what is not to like here. I made the recipe and it came out slightly dry and no noticeable coconut flavor. Needless to say, this one is off the list. I have retreated back to my old fashioned egg custard style rice pudding which is super creamy with a rich flavor.
I will, however, continue to be tempted with your wonderful recipes trying at least one or two a week! Keep them coming!
Hi there – I am sorry this wasn’t quite what you were looking for. This baked style of rice pudding is definitely very different from the creamy, almost pudding-style that most people are familiar with. Thank you for continuing to read!
Thank you for sharing your fantstic recipe on #TheWeekendSocial ! I am always thrilled to see your amazing contributions to the Link Party! I hope to see you again this Thursday at 9 PM EST.
XoXo
Heidy L. McCallum