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Coconut Rum Brown Rice Custard

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Ingredients

Adjust Servings:
1 1/2 cups cooked brown rice
1/4 cup brown sugar
1/8 teaspoon salt
1/2 cup dark raisin
1/2 cup fine coconut (shredded if you prefer)
1/4 cup dark rum
1 teaspoon vanilla
1 1/2 cups milk (use 2%)
1/4 cup sour cream
2 large eggs
1/4 cup sour cream
1 tablespoon dark rum
1 tablespoon brown sugar
1/4 cup shredded coconut

Nutritional information

333.5
Calories
128 g
Calories From Fat
14.3 g
Total Fat
9.8 g
Saturated Fat
87.5 mg
Cholesterol
131.1 mg
Sodium
39.6 g
Carbs
2.6 g
Dietary Fiber
20.6 g
Sugars
6.8 g
Protein
192g
Serving Size

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Coconut Rum Brown Rice Custard

Features:
    Cuisine:

    I've been wanting to try this rice pudding for a while and I'm so glad I finally got around to making it! It's sensational! Much more complex than your average rice pudding - the various ingredients complemented each other perfectly and I loved the hint of rum that came through. Baked it for the lesser amount of time as we all like our rice pudding very cream and it was perfect. The topping is decadent. Sadly, this recipe was overlooked for RSC 7 - if more people had tried it, I think we may have had another winner!

    • 95 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Coconut Rum Brown Rice Custard, This is divine! Submitted for the 2006 RSP, I’ve been wanting to try this rice pudding for a while and I’m so glad I finally got around to making it! It’s sensational! Much more complex than your average rice pudding – the various ingredients complemented each other perfectly and I loved the hint of rum that came through Baked it for the lesser amount of time as we all like our rice pudding very cream and it was perfect The topping is decadent Sadly, this recipe was overlooked for RSC 7 – if more people had tried it, I think we may have had another winner!


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    Steps

    1
    Done

    Preheat Oven to 350f Degrees.

    2
    Done

    Combine in a Bowl, Cooked Rice, Brown Sugar, Salt, Raisins, Fine Coconut, Dark Rum and Vanilla.

    3
    Done

    Stir to Mix Well.

    4
    Done

    Let Stand For 30 Minutes, Mixing Occasionally.

    5
    Done

    Meanwhile, Whisk Together, Milk, Sour Cream and Eggs, When the Rice Is Ready; Pour Milk Mix Over the Rice Mix; Mix Well.

    6
    Done

    Butter a 4 to 6 Cup Casserole, Pour Rice/Milk Mix Into Casserole and Stir Well to Mix.

    7
    Done

    Bake Custard in Oven For 35 to 45 Minutes, Depending on How Dry You Want It.

    8
    Done

    Stir Once After 15 Minutes.

    9
    Done

    Spread Topping and Sprinkle With Shredded Coconut.

    10
    Done

    Topping:

    11
    Done

    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.

    12
    Done

    Serve Warm or Ice Cold With a Dollop of Sour Cream on Top.

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    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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