LA Coconut and Carrot Rice Pudding

LA Coconut and Carrot Rice Pudding Serves: 1⅓ gallons


  • 1 – 20 oz. pkg. RC Rice Pudding Mix
  • 4- 13.66 oz. cans coconut milk
  • ½ gallon milk
  • 36 oz. coconut water
  • 12 oz. shredded carrots
  • 12 oz. golden raisins
  • 6 oz. dried cranberries
  • 1 tsp. roasted ground coriander
  • 2 tsp. RC Ginger Puree
  • 2 tsp. RC Coconut Flavor
  • ¼ tsp. RC Lemongrass Flavor
  • ¼ tsp. RC Cinnamon Flavor
  • For Garnish: Dust finished rice pudding with dry RC Thai Coconut Yellow Curry Stir-Fry Mix* and RC Fine Foods recipe Candied Spiced Pecans


  1. 1 Prepare RC Rice Pudding Mix according to label instructions only adding cold milk, canned coconut milk and coconut water to RC Rice Pudding Mix, mix all together and cook in a double boiler.
  2. 2 Have way through cooking time stir in shredded carrots and continue cooking unto carrots and rice are tender.
  3. 3 Place cooked rice pudding in an ice bath and add ground coriander, RC Ginger Puree, RC Coconut Flavor, RC Lemongrass Flavor and RC Cinnamon Flavor.
  4. 4 Keep prepared rice pudding refrigerated.
  5. 5 Garnish prepared Coconut and Carrot Rice Pudding with dry RC Thai Coconut Yellow Curry Stir-Fry Mix and RC Value Added Recipe - Candied Spiced Pecans*
  6. 6 *Products and Recipes may add additional allergens: Fish-(Anchovies) and Tree Nuts- (Coconut).
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