for this recipe Coconut Rice Pudding
|1 pouch||Shirriff Coconut Pudding & Pie Filling|
|4 cup||2% Milk|
|1 cup||2% Milk (cold)|
|1 cup||instant rice|
Heat 4 cups milk in heavy pot.
Meanwhile, blend 1 cup of cold milk with Shirriff Cooked Coconut Pudding and Pie Filling Mix.
Stir mixture into the hot milk.
Cook over medium heat, stirring constantly, until pudding comes to a full boil (when bubbles break surface).
Add eggs and mix well.
Add instant rice and raisins, mix well.
Stir constantly until mixture comes to a boil.
Reduce heat and simmer for 1-2 minutes.
Remove from heat and let stand for 10 minutes covered.
Pour into serving dishes. Serve warm or refrigerate.
When heating milk, be careful not to overboil! The milk is ready to use if you see wisps of steam rising from the pot when you gently swirl the milk around.
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