Testing - Coconut Rice Pudding

I didn't have any raisins so I decided to try with coconut.

1 - The flavour was great, but in this version I've increase the cooking time by 20 minutes, and also the amount of milk x2 - it was far too dry!
2 - Got nervous about the quantity of rice and added a half cup. It was too much. Stick to 1 1/2 cup. Also, cooked with lid on for 35 minutes, then lid off. THEN added a tsp of white sugar on top and put under the broiler until it started to brown around the edges, sort of like a brulé. Nice!

Butter (for greasing)
1+1/2 cups cooked rice
1/3 cup fine shred coconut
2 eggs
3 cups milk
1/3 cup sugar
1 tsp - 1 Tbsp vanilla
Extra milk (optional)

1. Place rice and coconut in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice.
2. Bake, uncovered, at 375° for 70 minutes or until a knife inserted in the center comes out clean. 
3. Sprinkle 1 tsp of white sugar on top and put under the broiler until it starts to brown around the edges.
4. Remove from oven and allow to cool (it's much better cool than hot). 
5. Optional: Pour milk over each serving.