Jamaican Rice Pudding
Creamy coconut and rice pudding served topped with a mound of fluffy, rum-flavored meringue.
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)
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 thick and creamy, about 30 to 40 minutes, stirring occasionally. Stir in coconut and vanilla. Chill. Spoon into dessert dishes; top with Meringue. Garnish with additional coconut, if desired.
- For Meringue: Combine egg white, sugar, coffee powder, cream of tartar and rum extract in small deep bowl; mix well. Pour in boiling water; beat at high speed until meringue stands in stiff peaks.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.