Jamaican Rice Pudding Recipe

Name: Jamaican Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. milk; 2 egg yolks, well beaten; 1/4 tsp. salt; 1/2 c. sugar; 2 c. cooked rice; 1 tsp. vanilla; 1 tsp. nutmeg; 1 c. raisins; 1 Tbsp. light rum; 2 Tbsp. melted butter; 2 Tbsp. fine bread crumbs; 1/2 c. crushed pineapple, well drained

Servings: persons

3 c. milk
2 egg yolks, well beaten
1/4 tsp. salt
1/2 c. sugar
2 c. cooked rice
1 tsp. vanilla
1 tsp. nutmeg
1 c. raisins
1 Tbsp. light rum
2 Tbsp. melted butter
2 Tbsp. fine bread crumbs
1/2 c. crushed pineapple, well drained

1
Heat oven to 375u00b0.
2
Combine milk, egg yolks, salt and sugar in a 2-quart saucepan; stir well to blend.
3
Add rice, vanilla and nutmeg.
4
Bring to slow boil over low heat, stirring constantly. Simmer 10 minutes.
5
Stir in raisins and rum and remove from heat. Grease a 13 x 9 x 2-inch baking pan with butter.
6
Sprinkle bread crumbs over bottom of pan and spoon rice mixture atop bread crumbs.
7
Sprinkle pineapple atop pudding.
8
Bake until lightly browned, about 20 minutes.

798

kcal

Calories

Fat

138

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 c. milk, 2 egg yolks, well beaten, 1/4 tsp. salt, 1/2 c. sugar, and more.

Yes, Jamaican 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.

Jamaican Rice Pudding

How did you like this recipe?

Frequently Asked Questions