Coconut Rum Brown Rice Custard Recipes

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours., In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.

Steps:

• NOTE: Coconut coffee creamer can be found in refrigerator case of most groceries.
• Preheat oven to 325 degrees and place pan with 1 inch hot water on bottom oven rack.
• Spread RICE in bottom of lightly oiled 9x13 baking pan. In lg bowl, whisk EGGS, whisk in, one ingredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly. Stir in flaked COCONUT and slowly pour over rice.
• Place in preheated oven that has BAKING PAN with 1 inch HOT WATER on bottom shelf of oven and bake 45 -60 minutes. Test for doneness with knife blade. Cooking time varies depending upon fat content in milk.
• Remove from oven and cool on rack.
• Sprinkle with ** TOASTED COCONUT or sprinkle with coating of brown sugar then untoasted coconut and place under broiler JUST UNTIL COCONUT IS TOASTED. WATCH CLOSELY AS COCONUT BURNS QUICKLY.
• SERVE warm or cold with or without cream or whipped topping. MAMA SERVED WITH CREAM.
• VARIATIONS:.
• 1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar and omit the coconut. Use 4 cups of milk omitting the coconut milk. May sprinkle rice with raisins before adding milk mixture.
• 2. BASIC RICE PUDDING.
• Just use 4 cups milk instead of coconut and regular milk. Sprinkle the top with nutmeg =LIGHTLY.
• 3.RICE AND RAISIN CUSTARD.
• Omit coconut, replace milk as stated above, sprinkle enough raising onto rice to cover well BEFORE intoducing the milk mixture. Sprinkle the top lightly with cinnamon.
• 4. SUGAR FREE CUSTARD.
• FOLLOW ANY RECIPE ABOVE substituting equivilant of 1/2C of sugar - plus 1/4C milk.
• 5. FRUITED RICE CUSTARD.
• FOLLOW ANY RECIPE ABOVE SUBSTITUTING for RAISINS OR COCONUT, with well drained, finely chopped canned fruit. Sprinkle top with seasoning your family loves.
• THIS IS A LO=FAT, LO SUGAR RECIPE THAT INCLUDES SEVERAL FOOD GROUPS SO MAKES A SUPER BREAKFAST.
• MAY GOD WATCH OVER YOU.

Steps:

• Put the coconut milk, milk, rice, salt and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat so the liquid simmers very gently. Cook uncovered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1 1/2 hours.
• Remove the pudding from the heat and transfer to a bowl, or divide among 4 to 6 individual bowls. Press plastic wrap directly on the surface of the pudding and cool in the refrigerator, about 1 hour.
• To serve, top with brown sugar, banana, and a scoop of ice cream.

Steps:

• Preheat the oven to 350 degrees F. Line a standard cupcake pan with 12 standard cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside.
• In the bowl of an electric stand mixer, cream the brown sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine 1/4 cup plus 2 tablespoons water and the egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined.
• In a small bowl, combine the soymilk and vinegar and set aside.
• Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the two, ending with the soymilk.
• Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into each cupcake comes out clean, about 19 minutes. Cool the cupcakes completely.
• To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the Coconut Custard Filling in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of Spiced Rum Frosting onto each cupcake and garnish with a few pieces of the Cracked Brown Sugar Brittle. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
• In a medium heavy-bottomed saucepot, stir together 1 3/4 cups of the coconut milk and the sugar. Heat on medium-high until the mixture begins to bubble around the edges.
• In a small bowl, mix the remaining 1/4 cup coconut milk and the cornstarch into a slurry. Slowly add the cornstarch mixture to the hot sugar mixture while whisking. Cook for 2 more minutes while stirring. Remove from heat and let cool completely. Put the cooled Coconut Custard into a piping bag and cut 1/4-inch off the tip. Yield: 2 cups.
• In the bowl of a stand mixer, whip the margarine and shortening until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the powdered sugar a little at a time. Add the cinnamon, allspice and cloves, and mix. Scrape the bottom of the bowl. Add the rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Yield: 2 quarts.
• Ingredients and Directions
• Line a cookie sheet with parchment paper and set aside. In a medium heavy-bottomed saucepan, boil the sugar, corn syrup, 1/4 cup water and salt, stirring until the sugar dissolves. Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300 degrees F. Remove from the heat and stir in the baking soda and margarine. Pour the mixture onto the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet. Let the candy cool completely and break it into small pieces with your fingers.

Steps:

• Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
• Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.

Steps:

• Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.