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Coconut Rum Brown Rice Custard

Here's how you make Coconut Rum Brown Rice Custard
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  • Servings: 6
  • Prep: 40m
  • Cook: 35m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 1/2 cups cooked brown rice
  • 1/4 cup brown sugar
  • 1/8 teaspoon salt
  • 1/2 cup dark raisins
  • 1/2 cup fine coconut (shredded if you prefer)
  • 1/4 cup dark rum
  • 1 teaspoon vanilla
  • 1 1/2 cups milk ( I use 2%)
  • 1/4 cup sour cream
  • 2 large eggs
  • Topping:
  • 1/4 cup sour cream
  • 1 tablespoon dark rum
  • 1 tablespoon brown sugar
  • 1/4 cup shredded coconut
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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