Food Network
Home> Recipes> Dessert>
Toasted Coconut Rice Pudding with Cherry Sauce Recipe

Toasted Coconut Rice Pudding with Cherry Sauce

Recipe courtesy Sandra Lee, 2008

Show:

Episode:

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (29)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 29

Showing 1-10 of 29

Sort by:

Newest

  • on September 01, 2011

    Flag

    To alarin and others that have the same problem with un-done rice from a crockpot recipe. I usually put the rice and the liquid called for in the recipe ( as in this recipe, the 4 cups of milk and place in a microwave safe casserole or bowl and pre-cook the rice in the microwave for about 4 to 5 minutes on full power, uncovered. Then I just follow the recipe as described. This gets the cooking process going so that the crockpot recipes usually turn out much better with the rice being done. I always cook my rice for any recipe in the microwave anyway. Mix rice with liquid and seasonings in a casserole dish that has a cover, cook in microwave for 5 minutes on full power, uncovered, then cook covered for 15 to 20 minutes more in the microwave on 50% power. Turns out great every time. You may add what ever additions like veggies, etc. during the last part of the cooking time. Hope this helps!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 22, 2011

    Flag

    This looked so creamy and yummy on the show. I was so excited to try it. We love Jasmine rice and I always have it on hand. I was SO disappointed! for 1 thing what she poured into her pretty little cups DID NOT have a cup of toasted coconut in it. It was pure white. That's when I knew there was a problem. Looking at it in about 3 hours, it was dry around the edges and milky in the middle, so I stirred it, & tasted it. The rice wasn't cooked. By the time the rice was done it was almost gelatinous. Threw it out and used the cherry sauce on vanilla ice cream.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 16, 2010

    Flag

    I made this recipe today and it turned out great except the rice is still a little underdone after 4 hours. Does anyone have any suggestions to help solve my crunchy rice dilemma?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 12, 2010

    Flag

    i tried your this recipe and for some reason i love it may be because i love rice ..it comes out so good ..but more than i love your dress that you wore in this showww ..i just simply cant stop watching your dress in that show even though you are preety too.pleas let me know where from you get itttttttt please this is my request .i just want too get it please sandra

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 29, 2009

    Flag

    After watching this recipe being made on the show, I was thrilled to dig out our crock and raid all the needed ingredients from the pantry. Now that I am finally reading all the reviews (I missed this part about 4 hrs ago I agreed with everyone that it looks super simple to make and the TV version turned out beautifully. HA! After 3 hrs on low my semi-end result was the dreaded rice patty on the bottom and curdled edged top. I re-read the recipe thinking I missed out on the stirring directive (non-stated and then managed to whisk the heck out of the pudding and took a small taste. Crunchy rice and runny pudding. I turned it to High waited another 30 minutes and tried again. This time it definitely wasn't soupy but the rice didn't get any better. I added more milk another 30 minutes on Low. I currently have the whole mess in the fridge cooling with a note to my husband on it reading, "Eat at your own risk". What a disappointment! Not worth trying. I hope all future foodies read the reviews first and just stick with the old fashion way of making rice pudding. Big thumbs down!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 23, 2009

    Flag

    There are a couple of things that would make this much better: 1. Do not add the cup of toasted coconut. Save it to sprinkle on top of individual servings. It is very gritty when mixed in with rice. 2. Use long-grain rice instead of the jasmin rice, which does not stand up well to a rice pudding. 3. Use a teaspoon or less of ground ginger instead of ground ginger.
    I made this on high, not low, for about two and a half hours -- stirring every 15 minutes or so -- and it came out nicely.
    This is a dry rice pudding, not a moist one.
    I am not going to serve it with cherry sauce. Instead, I'm going to chill it, make some whipped cream and toss on a few fresh raspberries and blackberries when I have guests for dinner tomorrow.
    My only complaint really is that inedible coconut throughout,

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 23, 2009

    Flag

    Thank God I'm not the only one who thought it was awful. Wish I would have read the comments also. Way to expensive to have it ruined I cooked it and cooked it but the rice never got done. I started to stir it and that helped, but it still took 5 hours on low!!! I had to throw it away ..........

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 02, 2009

    Flag

    I agree with everyone that wrote in about stirring this recipe every hour. I did it and it turned out fine. I never thought I'd say this but it was almost to sweet. I don't think I'd make this again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 08, 2009

    Flag

    This recipe looked so great and easy on TV - a new and simple way to make rice pudding. Unfortunately, the directions did not mention stirring the mixture during cooking. In my experience with crock pot cooking, uncovering the pot during cooking is a no no unless you are adding additional ingredients so I never thought to do it. After 3 1/2 hours the top custard was curdled and the bottom was a solid cake of rice. I mashed the two together but it certainly wasn't the creamy pudding I saw on TV..Have since read the reviews and found out that I was not alone. How about changing the directions in the recipe so others don't waste their time and money.

    Anonymous

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 14, 2009

    Flag

    My husband and I immensely enjoyed this. I made it just as the recipe says, except I stirred it about every half hour and cooked it on high. It turned out beautifully flavored and wonderful. I wasn't huge on the cherry sauce, though - it was a little too strong. Maybe I should use a different kind of preserves. Overall, gets an A.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.