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.
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.
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
Green Side Dishes: such as fresh Garden Salads
Cold Pasta : such as a Classic Macaroni
Fruits: such as a Berry Salad
Dips & Dressings for fruits
Fruit Parfaits are simply fruit & other ingredients served elegantly.
Vegetables: such as Marinated Vegetables
Home Made Dressings
Sandwiches: such as Egg Salad
Seafood Recipes such as the Neptune Salad
Tacos for your family or a large group.
Easter Salad Recipes from around the world