COCONUT RUM BROWN RICE CUSTARD
Make and share this Coconut Rum Brown Rice Custard recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F degrees.
- Combine in a bowl, cooked rice, brown sugar, salt, raisins, fine coconut, dark rum and vanilla.
- Stir to mix well.
- Let stand for 30 minutes, mixing occasionally.
- Meanwhile, whisk together, milk, sour cream and eggs, when the rice is ready; pour milk mix over the rice mix; mix well.
- Butter a 4 to 6 cup casserole, pour rice/milk mix into casserole and stir well to mix.
- Bake custard in oven for 35 to 45 minutes, depending on how dry you want it.
- Stir once after 15 minutes.
- Spread topping and sprinkle with shredded coconut.
- Topping:.
- Whisk together sour cream, rum and brown sugar. Spread over the top of the hot rice custard, sprinkle shredded coconut evenly over. Set casserole about 6 inches under the broiler for about 2 minutes until the shredded coconut is golden; watch closely that it doesn't burn.
- Serve warm or ice cold with a dollop of sour cream on top.
Nutrition Facts : Calories 333.5, Fat 14.3, SaturatedFat 9.8, Cholesterol 87.5, Sodium 131.1, Carbohydrate 39.6, Fiber 2.6, Sugar 20.6, Protein 6.8
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