Flavoured Rice Pudding You Say

READY IN: 35mins
Recipe by Baby Kato

This pudding is so good, we can't decide if we prefer it hot or cold. This rich comfort food will not disappoint.

Top Review by Kittencal@recipezazz

A great dish to use leftover cook rice, I made the hot version and omitted the zest, candied pineapple and coconut, we loved it, thanks for sharing BK!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In a large bowl stir the rice, half and half, eggs, raisins, 1/3 cup of the sugar, lime zest, cinnamon and nutmeg together.
  3. Lightly butter a 1 1/2 quart casserole or baking dish.
  4. Pour the rice mixture into prepared dish and sprinkle the remaining sugar on top.
  5. Bake 20 - 25 minutes in a 350 degree oven.
  6. To serve Hot Version.
  7. Let cool slightly and just before serving, drizzle heavy cream on top and garnish with a large dollop of strawberry preserves.
  8. To Serve Cold Version.
  9. Cool to room temperature, then refrigerate until needed.
  10. Get a small bowl and place the strawberry preserves and shredded, candied pineapple together and gently mix.
  11. In a parfait glass layer rice pudding, 1/8 cup of strawberry mixture, more rice pudding, another 1/8 cup of strawberry mixture and finally top with more rice pudding, garnishing with the toasted coconut.
  12. Chill until ready to serve.

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