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!

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Grease four 6-ounce ramekins or a small baking dish and set aside.

Step 3

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.

Step 4

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.

Step 5

Stir in the dark rum, vanilla extract, cinnamon, nutmeg, and salt to the custard mixture.

Step 6

Fold in the cooked brown rice, ensuring it is evenly distributed.

Step 7

Divide the mixture evenly among the prepared ramekins or pour it into the baking dish.

Step 8

Sprinkle shredded unsweetened coconut on top, if desired, for additional texture and flavor.

Step 9

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.

Step 10

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.

Step 11

Carefully remove the ramekins or dish from the water bath and let cool to room temperature.

Step 12

Chill in the refrigerator for at least 2 hours before serving. Serve cold and enjoy your Coconut Rum Brown Rice Custard!

Nutrition Facts

Serving size	(980.1g)

Amount per serving	% Daily Value*
Calories	1206.7

Total Fat 29.1g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 1.0g
Cholesterol 587.3mg	0%
Sodium 1331.3mg	0%
Total Carbohydrate 186.9g	0%
Dietary Fiber 5.2g	0%
Total Sugars 130.6g
Protein 32.7g	0%

Vitamin D 230.4IU	0%
Calcium 422.5mg	0%
Iron 4.1mg	0%
Potassium 1013.1mg	0%

*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.

Source of Calories

Fat: 23.0%

Protein: 11.5%

Carbs: 65.6%