Coconut Rum Brown Rice Custard
Coconut rice custard is a popular dessert in many Caribbean and Asian cuisines. It is often enjoyed during special occasions and celebrations.
This is vegetarian and gluten free recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 1 cup Brown rice
- 2 cup Coconut milk
- 2 tablespoon Rum
- 1 cup Sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 2 large Eggs
- 1 pinch Salt
- 2 tablespoon Shredded coconut
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, combine the brown rice and 2 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes or until the rice is cooked.
- In a separate saucepan, heat the coconut milk, rum, sugar, vanilla extract, and cinnamon over medium heat until the sugar has dissolved.
- In a mixing bowl, whisk the eggs with a pinch of salt. Slowly pour the hot coconut milk mixture into the eggs while whisking continuously.
- Add the cooked rice to the egg mixture and stir well to combine.
- Pour the mixture into a greased baking dish and sprinkle with shredded coconut.
- Bake for 40 minutes or until the custard is set and golden brown on top.
- Remove from the oven and let it rest for 30 minutes before serving.
- Serve warm or chilled.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 15g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.