This Creamy Coconut Rice Breakfast Bake is a soft, lightly sweet blend of rice and coconut milk baked into a comforting, sliceable breakfast.

Scale

1 cup cooked rice

3 eggs

1/2 cup sugar

2 cups coconut milk

1/2 cup milk

1 tsp vanilla

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1. Preheat oven to 350°F (175°C) and grease baking dish.

2. Whisk eggs, sugar, coconut milk, milk, and vanilla.

3. Fold in cooked rice.

4. Pour into baking dish.

5. Bake 40–45 minutes until center is just set.

6. Cool slightly before slicing.

Use day-old rice for best texture.

Do not overbake.

Store refrigerated up to 4 days.