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Jamaican rice dessert cups recipe
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This Caribbean-inspired rice pudding recipe melds the flavours of coconut, cinnamon, ginger and nutmeg for a lightly spiced dessert classic. Decorate with fresh strawberries and serve warm or cold, as you prefer. See method
Ingredients
- 470ml water
- 110g white pudding rice
- 230ml whole milk
- 110ml coconut milk
- 60g raisins
- 60g sugar
- 2tbsp flaked coconut
- 1/8tsp grated nutmeg
- 1/4tsp ground cinnamon
- 1/4tsp ground ginger
- 1/2tsp vanilla extract
- 2 pinches of salt
For the decoration
- golden sugar
- fresh raspberries
- vanilla pods
Each serving contains
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Energy
1290kj
305kcal
15%
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Fat
7g
10%
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Saturates
5g
26%
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Sugars
36g
40%
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Salt
0.7g
11%
of the reference intake
Carbohydrate 60.2g
Protein 4.5g
Fibre 3.1g
Method
- Bring the water and salt to a boil in a large heavy saucepan over high heat.
- Add the rice and stir to combine. Reduce the heat to low, cover, and simmer, stirring occasionally, until the rice is very tender – approx 30 minutes. Strain off any water with a sieve. Sit sieve containing rice onto a folded tea towel for 5 minutes to remove any excess moisture. Return rice to the pan.
- Add the milk, coconut milk, raisins, sugar, coconut, ginger, nutmeg, and cinnamon. Cook uncovered, stirring often, until most of the milk is absorbed; a further 20 minutes.
- Remove from the heat and add the vanilla. Stir to blend.
- Serve warm or chilled and decorated with sprinkled golden sugar, fresh raspberries and vanilla pods.