A Holiday Rice Pudding From Jamaica -
Jamaican Rice Pudding Recipe

This Jamaican rice pudding recipe is a traditional holiday dessert in the Caribbean, although the Jamaican people do eat it year-round as well.

The Jamaican rum soaked raisins blend well with the coconut and rice pudding to create a unique taste reminiscent of the Jamaican Islands. This Jamaican rice pudding can also be made without the rum-soaked raisins and is still a very nice coconuty rice pudding.

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This is just a simple rice dessert recipe which you can easily prepare for your family or for company since it uses common ingredients.

To fancy up this simple salad recipe, you could serve it in parfait or wine glasses with a dollop of whipped cream on top and a sprinkling of shredded coconut.

Here I have just served it in a bowl with extra cinnamon sprinkled on top.

Jamaican Rice Pudding Recipe


  • 1 cup (250 ml) short grain rice
  • 2 cups (500 ml) milk
  • 1 cup (250 ml) coconut milk
  • 1 cup (250 ml) sugar
  • 1 cup (250 ml) shredded coconut (unsweetened)
  • 1 cup (250 ml) raisins
  • 4 shots dark rum (Jamaican preferably)
  • 8 tsp (40 ml) cinnamon


1. Place raisins and Jamaican rum in a sealable glass container (such as a mason jar). Shake every now & then. Allow to sit overnight. (No need to refrigerate)

2. Bring the 2 milks and sugar to a low boil in a sauce pan. Add the rice and stirring constantly, cook until rice is tender and your desired creamy pudding consistency is achieved - about 15 minutes.

3. Remove the rice pudding from heat - stir in the raisins and any remaining Jamaican rum. Allow to cool.

4. Add the shredded coconut and mix well.

5. Taste test for your preference of sweetness, you can add more sugar, coconut milk or Jamaican rum, if necessary.

6. Serve this Jamaican rice pudding in individual bowls or wine glasses with a garnish of cinnamon.

7. This Jamaican pudding can be eaten warm or cold.

Yield: 6 - 7 cups of Jamaican rice pudding

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