Jamaican rice dessert cups recipe

84 ratings Rate
  • Serves 4
  • 20 mins to prepare and 50 mins to cook
  • 305 calories / serving
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jamaican rice dessert cups (h)

Bring the water and salt to a boil in a large heavy saucepan over high heat.

Add the rice and stir to combine. Reduce the heat to low, cover, and simmer, stirring occasionally, until the rice is very tender – approx 30 minutes. Strain off any water with a sieve.  Sit sieve containing rice onto a folded tea towel for 5 minutes to remove any excess moisture. Return rice to the pan. 

Add the milk, coconut milk, raisins, sugar, coconut, ginger, nutmeg, and cinnamon. Cook uncovered, stirring often, until most of the milk is absorbed; a further 20 minutes.

Remove from the heat and add the vanilla. Stir to blend.

Serve warm or chilled and decorated with sprinkled golden sugar, fresh raspberries and vanilla pods.


  • Ingredients

  • 470ml water
  • 110g white pudding rice
  • 230ml whole milk
  • 110ml coconut milk
  • 60g raisins
  • 60g sugar
  • 2tbsp flaked coconut
  • 1/8tsp grated nutmeg
  • 1/4tsp ground cinnamon
  • 1/4tsp ground ginger
  • 1/2tsp vanilla extract
  • 2 pinches of salt
  • For the decoration

  • golden sugar
  • fresh raspberries
  • vanilla pods
  • Energy 1290kj 305kcal 15%
  • Fat 7g 10%
  • Saturates 5g 26%
  • Sugars 36g 40%
  • Salt 0.7g 11%

of the reference intake
Carbohydrate 60.2g Protein 4.5g Fibre 3.1g


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