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Jamaican Rice Pudding recipe

Coconut rice pudding topped with a fluffymeringue flavored with rum.

Recipe: Jamaican Rice Pudding

Pudding:3 cups cooked rice
1/2 cup granulated sugar
2 tablespoons butter or margarine
Dash of salt
3 1/2 cups milk
1 cup flaked coconut
1 teaspoon vanilla extract
Toasted flaked coconut for garnish (optional)
Meringue:1 large egg white
3/4 cup granulated sugar
1/2 teaspoon instant coffee powder
1/4 teaspoon cream of tartar
2 teaspoons rum extract
1/4 cup boiling water

  • For Pudding: Combine rice, sugar, butter,salt and milk in large saucepan. Cook over low heat until thickand creamy, about 30 to 40 minutes, stirring occasionally. Stirin coconut and vanilla. Chill. Spoon into dessert dishes; topwith Meringue. Garnish with additional coconut, if desired.
  • For Meringue: Combine egg white, sugar,coffee powder, cream of tartar and rum extract in small deepbowl; mix well. Pour in boiling water; beat at high speed untilmeringue stands in stiff peaks.

    Makes 8 servings.

    Recipe provided courtesy of the USA RiceFederation.

    How to Make Rice

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  • Comments



    Buddhist Sutras state that Gautama Buddha ‘s final meal before his enlightenment was a large bowl of rice pudding, prepared for him by a girl named Sujata.


    Fancy making a rice pudding with a Jamaican twist?

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