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Rum Rice Pudding

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Rum Rice Pudding

Rum Rice Pudding
Jason Houston
Provided by:
total prep
One night, while making this dessert, I discovered halfway through the recipe that I was one egg short. I sent Trainer out to the coop in the hope that the girls would cooperate. He took a long time, then came back into the house, running, breathless, excited. He'd seen a snowy owl not 10 feet away. Another reason to have chickens.

Recipe courtesy of The Fresh Egg Cookbook: From Chicken to Kitchen, Recipes for Using Eggs from Farmer’s Markets, Local Farms, and Your Own Backyard by Jennifer Trainer Thompson/Storey, 2012.


  • 1/2 cup raisins
  • 1/4 cup Mount Gay or other golden rum
  • 1/2 cup uncooked white rice
  • 1/2 cup sugar
  • 2 3/4 cups milk
  • 1 cup unsweetened coconut milk
  • 1/2 cup unsweetened shredded coconut
  • Freshly grated nutmeg


  • Soak the raisins in the rum in a small bowl for at least 30 minutes, up to several hours. Cook the rice according to the package directions, then set aside to cool.
  • Preheat the oven to 350°F.
  • Whisk the sugar and eggs together in a 2-quart baking dish. Mix the milk and the coconut milk in a small saucepan over low heat. Toast the coconut in a single layer on a baking sheet in the oven, stirring frequently, until golden, about 10 minutes.
  • Add the milk mixture slowly to the egg and sugar mixture in the baking dish, stirring well. Add the rice, raisins, rum, and toasted coconut, stirring to combine. Generously dust the top with the nutmeg.
  • Place the dish in a large ovenproof roasting pan and add 1 inch of water to the pan. Bake the pudding in this water bath for 1 hour. Test for doneness by inserting a knife in the center; the custard should be set and the residue on the knife moist. Serve warm, or cool on a wire rack and refrigerate to serve cold.