Coconut Rum Brown Rice Custard
Recipe: #7859
November 26, 2011
Categories: Desserts, Puddings, Coconut, Raisin, British, Pacific Northwest, Pacific Rim, Brunch, Easter, Fathers Day, Game/Sports Day, July 4th, Mothers Day, New Years, Romantic Dinner, St Patricks Day, Thanksgiving, Oven Bake, Vegetarian, more
"This is divine !! a wonderful company dessert with the flavours of rum and butter in a pudding."
Ingredients
Nutritional
- Serving Size: 1 (194.4 g)
- Calories 437.1
- Total Fat - 24.6 g
- Saturated Fat - 19.2 g
- Cholesterol - 78.5 mg
- Sodium - 209.8 mg
- Total Carbohydrate - 50.7 g
- Dietary Fiber - 4 g
- Sugars - 17.5 g
- Protein - 6.7 g
- Calcium - 74.1 mg
- Iron - 1.4 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350F degrees.
Step 2
Combine in a bowl, cooked rice, brown sugar, salt, raisins, fine coconut, dark rum and vanilla. Stir to mix well. Let stand for 30 minutes, mixing occasionally.
Step 3
Meanwhile, whisk together, milk, sour cream and eggs, when the rice is ready; pour milk mix over the rice mix; mix well. Butter a 4 to 6 cup casserole, pour rice/milk mix into casserole and stir well to mix. Bake custard in oven for 35 to 45 minutes, depending on how dry you want it. Stir once after 15 minutes.
Step 4
Spread topping and sprinkle with shredded coconut. Topping:. Whisk together sour cream, rum and brown sugar. Spread over the top of the hot rice custard, sprinkle shredded coconut evenly over. Set casserole about 6 inches under the broiler for about 2 minutes until the shredded coconut is golden; watch closely that it doesn't burn.
Step 5
Serve warm or ice cold with a dollop of sour cream on top.
Tips
No special items needed.
0 Reviews
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