Coconut milk stands in for the usual milk in this rice pudding, lending a sweet coconut flavor that’s further accentuated with the addition of flaked coconut. 

1 cup water
2/3 cup medium-grain rice
1/4 teaspoon salt
2 eggs
1/2 cup sugar
1 (14-oz.) can coconut milk
1 tablespoon lemon juice
1/3 cup golden raisins
1 cup sweetened flaked coconut

1. Bring water to a boil in small saucepan; stir in rice and salt. Reduce heat to low; cover and cook 15 minutes or until all water is absorbed.

2. Meanwhile, heat oven to 325°F. Whisk eggs and sugar in medium bowl; whisk in coconut milk and lemon juice.

3. Spoon cooked rice into ungreased 8-inch square glass baking dish; sprinkle with raisins. Pour egg mixture over rice; stir to blend.

4. Bake 20 minutes. Stir well; sprinkle with coconut. Bake 15 to 20 minutes or until knife inserted halfway between center and edge comes out almost clean (mixture will be softly set). Serve warm.

6 servings

PER SERVING: 395 calories, 18.5 g total fat (15.5 g saturated fat), 6.5 g protein, 53.5 g carbohydrate, 70 mg cholesterol, 190 mg sodium, 2.5 g fiber