Coconut Rice Pudding Coconut Rice Pudding 20 Serving size: 4 oz. • 6 cups milk • 2 cups heavy cream • 1 cups Texas long grain rice • 1 tbsp. salt • 8 large egg yolks • 1 1/2 cups sugar, granulated • 4 oz. butter, softened • 1 tsp. vanilla extract • 2 cups The Perfect Purée Coconut, thawed Method: 1. In a heavy bottom saucepot bring to a boil the milk, heavy cream, Texas long grain rice, and salt. 2. Cook over a low flame stirring occasionally until thick, about 40 minutes. 3. In a bowl whisk together the egg yolks with a 1/4 cup of the sugar. 4. Add in the remaining sugar to the rice mixture and bring back to a boil. 5. Slowly temper the rice mixture into the egg mixture, then pour back into the saucepot and stir well. 6. Add in the butter, vanilla extract and Coconut puree, mix well until butter is melted. 7. Pour into individual molds or hotel pan and cover with plastic wrap to prevent a skin forming. 8. Refrigerate for at least 5 hours until cool and set. Serving Suggestion: Serve with tropical fresh fruit like mango, papaya, kiwi, pineapple or guava.