Caribbean Rice Pudding Recipe

Name: Caribbean Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup uncooked rice (I use Jasime); ½ teaspoon salt; 1 ½ cups water; 4 cups half-and-half; ½ cup coconut milk; ½ cup spiced rum; ½ cup sugar; 1 large egg, beaten; 1 teaspoon vanilla; ½ cup white raisins

Servings: persons

¾ cup uncooked rice (I use Jasime)
½ teaspoon salt
1 ½ cups water
4 cups half-and-half
½ cup coconut milk
½ cup spiced rum
½ cup sugar
1 large egg, beaten
1 teaspoon vanilla
½ cup white raisins

1
In saucepan, add water, salt, and rice.
2
Bring to boil in saucepan, cover and lower heat to low simmer for approximately 8 or 9 minutes.
3
Add 3 cups of half & half, rum, coconut milk, and sugar.
4
Turn heat up till mixture begins to boil, then reduce to low simmer uncovered for approximately 10 minutes, stirring often.
5
Meanwhile, in small bowl, whisk together remaining 1 cup half & half, egg, and vanilla.
6
Pour slowly into the rice mixture, whisking quickly to prevent eggs from cooking too fast.
7
Stir in raisins.
8
Continue to cook for another 2 minutes.
9
Remove from heat.
10
Serve warm or chilled.
11
Try topping it with chopped mangos!

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¾ cup uncooked rice (I use Jasime), ½ teaspoon salt, 1 ½ cups water, 4 cups half-and-half, and more.

Yes, Caribbean Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caribbean Rice Pudding

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