Coconut Rum Brown Rice Custard
Indulge in the tropical decadence of Coconut Rum Brown Rice Custard, a creamy, vanilla-laced dessert with a delightful twist. This custard recipe combines wholesome cooked brown rice, velvety coconut milk, and a splash of dark rum for a rich and indulgent treat. Perfectly spiced with cinnamon and nutmeg and topped with optional shredded coconut for added texture, this custard is baked in a water bath to achieve a silky smooth consistency. Ideal for a make-ahead dessert, it’s served chilled, making it a refreshing finale to any meal. Whether you're craving something unique or a comforting dessert with a tropical flair, this Coconut Rum Brown Rice Custard is sure to be a standout!
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Recipe Information
Ingredients
- 1 cup cooked brown rice
- 1 cup coconut milk
- 1 cup whole milk
- 0.5 cup granulated sugar
- 3 large eggs
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 tablespoons shredded unsweetened coconut (optional)
Instructions
Preheat your oven to 350°F (175°C).
Grease four 6-ounce ramekins or a small baking dish and set aside.
In a medium saucepan over medium heat, combine the coconut milk, whole milk, and granulated sugar. Stir gently and heat until the sugar is fully dissolved and the mixture is warmed through. Do not let it boil.
In a mixing bowl, whisk the eggs until frothy. Gradually add the warm coconut milk mixture to the eggs a little at a time, whisking constantly to temper the eggs and avoid curdling.
Stir in the dark rum, vanilla extract, cinnamon, nutmeg, and salt to the custard mixture.
Fold in the cooked brown rice, ensuring it is evenly distributed.
Divide the mixture evenly among the prepared ramekins or pour it into the baking dish.
Sprinkle shredded unsweetened coconut on top, if desired, for additional texture and flavor.
Place the ramekins or baking dish in a large roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the ramekins or baking dish to create a water bath.
Bake for 40–45 minutes, or until the custard is set and the top is lightly golden. A toothpick inserted into the center should come out clean.
Carefully remove the ramekins or dish from the water bath and let cool to room temperature.
Chill in the refrigerator for at least 2 hours before serving. Serve cold and enjoy your Coconut Rum Brown Rice Custard!
Nutrition Facts
Calories |
1207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 130.6 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 422 mg | 32% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1013 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
