Easy Sorrel, Coconut and Rum Rice Pudding


The famous rice pudding! I do not know why I have been sitting on this recipe; seeing as I really enjoyed it. I guess there has just been too much to do on my part; then my camera and it’s usb cord ceased working. And I thought to myself, “what will I share with my people?” And I remembered “Rice pudding!” I guess I was saving this recipe for this rainy day!

Anyway, I never really liked rice pudding until I actually decided to give it a try. And with this try, I did it with some Zobo i.e Sorrel syrup and you know what? I kept going back for more (sorry #fitfam)

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For me as a Nigerian, I eat by texture. Anything out of the norm was always a “No No”. I do not even like Pap i.e. Akamu (a breakfast drink made from corn or guinea corn) So for me to have made and eaten this rice pudding, you have to know that it was that good. I still won’t eat pap though 🙂

This pudding serves as a fantastic breakfast and dessert idea and it is usually made with Aborio i.e. Risotto rice; but from talking to my friend Marama, she told me Jasmine rice works and tastes even better. And yes it smells great too! Oh! and you could try it with wild rice too. My friend Funmi tried it, and she has been raving about how delicious it is. And if you know me, you will know what that means, It is on my list of things to try 🙂

As food is versatile, you may use any milk for the base. I used a mix of coconut milk and regular milk for my base. You could use peak milk  or a mix of powdered milk and warm water. To this pudding, I also added some Rum. We all know Rum goes well with coconut right? I mean, I just had to do it eh 🙂 But if you intend on enjoying this with your babies, you could leave out the rum. Yes most of the alcohol cooks out, but for the sake of sanity, if kids are involved, I would suggest that you cook it without the alcohol. In any case, this pudding is magnificently delicious with or without the rum 🙂

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Easy Sorrel, Coconut and Rum Rice Pudding
Prep time
Cook time
Total time
Serves: 9
  • 2 cups of cooked jasmine rice
  • 3 cups of milk. I used coconut milk (any milk combination works)
  • 2½ tbsps. of butter
  • ½ tsp of vanilla
  • A pinch of nutmeg
  • A pinch of salt
  • A pinch of cinnamon powder
  • ¼-1/3 cup of sugar according to taste (any sugar works)
  • ½-1 cup raisins
  • 2 tbsps. desiccated or grated coconut
  • 1cup rum or whisky(optional)
  • Zobo syrup for serving
  1. Soak the raisins in rum for about 30minutes.
  2. Combine all the ingredients in a sauce pan stir. Bring to a slight boil and reduce the heat to low. Cook for about 20 minutes while stirring as often as you can to prevent burning. Once the pudding is thickened and creamy, remove it from the heat and set aside to cool. (If the pudding is not thick and creamy enough, add some more milk and cook to your taste)
  3. Once cool, serve with some Zobo syrup and enjoy




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