Jamaican rice dessert cups recipe
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- Serves 4
- 20 mins to prepare and 50 mins to cook
- 305 calories / serving
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
- Energy
- 1290kJ 305.0kcal
- Fat
- 7g
- Saturates
- 5g
- Salt
- 0.7g
- Sugars
- 36g
of the Reference intake
Carbohydrate 60.2gProtein 4.5gFibre 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.
