Chef Lou’s Baked Sticky Rice Pudding
1 pound cooked sticky rice
1 cup whole milk
1 cup coconut milk
1 cup granulated sugar
¼ cup brown sugar
4 large eggs, lightly beaten
3/4 teaspoon salt
2 teaspoon vanilla extract
1 teaspoon ground cinnamon
Toasted coconut (for garnish)
Preheat the oven to 350°F. Grease the bottom and sides of a 8x8" baking dish.
Spread rice into bottom of pan. Smooth out evenly.
In a saucepan, over medium heat, heat the two milks and sugars just until the sugars dissolve.
Whip the beaten eggs, salt, vanilla, and the cinnamon into the milk mixture.
Pour the mixture over the rice.
Cover the baking dish with aluminum foil and bake for 40-45 minutes.
Cool pudding uncovered for at least 20 minutes before serving.