Coconut Rum Brown Rice Custard Recipe

Name: Coconut Rum Brown Rice Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups cooked brown rice; ¼ cup brown sugar; ⅛ teaspoon salt; ½ cup dark raisin; ½ cup fine coconut (shredded if you prefer); ¼ cup dark rum; 1 teaspoon vanilla; 1 ½ cups milk (I use 2%); ¼ cup sour cream; 2 large eggs; ¼ cup sour cream; 1 tablespoon dark rum; 1 tablespoon brown sugar; ¼ cup shredded coconut

Servings: persons

1 ½ cups cooked brown rice
¼ cup brown sugar
⅛ teaspoon salt
½ cup dark raisin
½ cup fine coconut (shredded if you prefer)
¼ cup dark rum
1 teaspoon vanilla
1 ½ cups milk (I use 2%)
¼ cup sour cream
2 large eggs
¼ cup sour cream
1 tablespoon dark rum
1 tablespoon brown sugar
¼ cup shredded coconut

1
Preheat oven to 350F degrees.
2
Combine in a bowl, cooked rice, brown sugar, salt, raisins, fine coconut, dark rum and vanilla.
3
Stir to mix well.
4
Let stand for 30 minutes, mixing occasionally.
5
Meanwhile, whisk together, milk, sour cream and eggs, when the rice is ready; pour milk mix over the rice mix; mix well.
6
Butter a 4 to 6 cup casserole, pour rice/milk mix into casserole and stir well to mix.
7
Bake custard in oven for 35 to 45 minutes, depending on how dry you want it.
8
Stir once after 15 minutes.
9
Spread topping and sprinkle with shredded coconut.
10
Topping:.
11
Whisk together sour cream, rum and brown sugar.
12
Spread over the top of the hot rice custard, sprinkle shredded coconut evenly over.
13
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.
14
Serve warm or ice cold with a dollop of sour cream on top.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 ½ cups cooked brown rice, ¼ cup brown sugar, ⅛ teaspoon salt, ½ cup dark raisin, and more.

Yes, Coconut Rum Brown Rice Custard 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.

That's it — enjoy your meal!

Coconut Rum Brown Rice Custard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions