Rum Coconut Risotto Recipe

Name: Rum Coconut Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup risotto rice; 1 tablespoon butter (melted); 1 cup rum (dark); 3/4 cup sugar; 3 cups coconut milk; 1 cup heavy cream; 1 cup water; 1 tablespoon vanilla; 1/4 cup coconut (shredded); 1 (12 ounce) can whipped cream; 1/2 cup pecans (candied)

Servings: persons

1 cup risotto rice
1 tablespoon butter (melted)
1 cup rum (dark)
3/4 cup sugar
3 cups coconut milk
1 cup heavy cream
1 cup water
1 tablespoon vanilla
1/4 cup coconut (shredded)
1 (12 ounce) can whipped cream
1/2 cup pecans (candied)

1
Saute risotto and melted butter.
2
Add 1/2 cup rum to saute mixture over low heat and let rice absorb the rum.
3
In a separate pan heat sugar, coconut milk, heavy cream, and water. Once sugar is dissolved add the rice mixture a little at a time, stirring often (about 20 minutes).
4
Cook over low heat until rice is tender and creamy.
5
Stir into mixture vanilla, other 1/2 cup rum, and coconut.
6
Refrigerate until cold.
7
Serve in little dishes topped with whipped cream and candied pecans.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1 cup risotto rice, 1 tablespoon butter (melted), 1 cup rum (dark), 3/4 cup sugar, and more.

Yes, Rum Coconut Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rum Coconut Risotto

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