Jamaican Rice Pudding

Description

• Makes 8 servings

Ingredients

• 3 cups cooked rice
• ½ cup sugar
• 2 tablespoons butter or margarine
• dash of salt
• 3½ cups milk
• 1 cup flaked coconut
• 1 teaspoon vanilla extract
• toasted flaked coconut for garnish (optional)

Meringue

• 1 egg white
• ¾ cup sugar
• ½ teaspoon instant coffee powder
• ¼ teaspoon cream of tartar
• 2 teaspoons rum extract
• ¼ cup boiling water

Directions

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

Meringue

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