Coconut Rice Pudding

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

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. Spoon rice into ungreased 8-inch square glass baking dish and sprinkle with raisins. Whisk eggs and sugar in medium bowl along with coconut milk and lemon juice. Pour egg mixture over rice and stir to blend. Bake at 325F for 20 minutes. Stir well and sprinkle with coconut. Bake 15 to 20 minutes or until the mixture is softly set (a knife inserted halfway between center and edge comes out almost clean). Serve warm. Enjoy!

Thanks; Virginia