Ingredients Jump to Instructions ↓

  1. Pudding: 3 cups cooked rice

  2. 1/2 cup granulated sugar

  3. 2 tablespoons butter or margarine

  4. Dash of salt

  5. 3 1/2 cups milk

  6. 1 cup flaked coconut

  7. 1 teaspoon vanilla extract

  8. Toasted flaked coconut for garnish

  9. Meringue: 1 large egg white

  10. 3/4 cup granulated sugar

  11. 1/2 teaspoon instant coffee powder

  12. 1/4 teaspoon cream of tartar

  13. 2 teaspoons rum extract

  14. 1/4 cup boiling water

Instructions Jump to Ingredients ↑

  1. For Pudding: Combine rice, sugar, butter, salt and milk in large saucepan. Cook over low heat until thick and creamy, about 30 to 40 minutes, stirring occasionally. Stir in coconut and vanilla. Chill. Spoon into dessert dishes; top with Meringue. Garnish with additional coconut, if desired.

  2. For Meringue: Combine egg white, sugar, coffee powder, cream of tartar and rum extract in small deep bowl; mix well. Pour in boiling water; beat at high speed until meringue stands in stiff peaks.


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