Coconut Jasmine Rice Pudding

• 2 cups cooked A Taste of Thai brand soft jasmine rice
• 4 eggs
• 3/4 cup sugar
• Two 14 ounce cans A Taste of Thai coconut milk
• 1 cup milk
• 1 teaspoon vanilla
• 1/2 teaspoon coconut extract
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg

Preheat oven to 300°. Lightly butter a 9" by 13" pan.
Cook the jasmine rice according to the instructions on the package. Set aside to cool. In a mixing bowl, beat eggs and sugar well. Add coconut milk, cooled, cooked rice, milk, vanilla, coconut extract, salt and nutmeg. Mix thoroughly. Pour the pudding mixture into the buttered baking pan. Stir so all the rice is evenly distributed.
Make a "water bath" by placing the baking pan into a larger pan that has an inch of hot water in it. The water should come at least halfway up the sides of the baking pan.
Bake for 20 minutes. Stir pudding to evenly distribute the rice again. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch.
Serves eight.