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. The internal temperature in the center should be 170°F for complete doneness.
4. Remove from oven and allow to cool (it's much better cool than hot). 
5. Optional: Pour milk over each serving.