Rum pairing: Rice pudding with blueberries, cardamom ice cream and coconut cream

Zacapa XO is a Guatemalan rum distilled from fresh sugar cane honey, which gives it fragrant floral notes, while providing aromatic links to fresh blueberries, lemongrass and lemons. But that’s not all.

Adding to its complexity, this rum also has distinctive coconut and vanilla complexity due to the wooden casks used to store it during its aging process. Looking for a Zacapa XO pairing? What better way to accompany a fine glass of Zacapa XO than with lemongrass rice pudding with cardamom ice cream and coconut cream?

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Lemongrass rice pudding with cardamom ice cream and coconut cream (serves 6)

Lemongrass rice pudding


  • 100 g dessert rice, or another short-grain white rice
  • 2½ g salt
  • 600 ml whole milk
  • 40 g granulated sugar
  • ½ bourbon vanilla bean pod
  • 1 lemongrass stalk
  • 40 g unsalted butter
  • 40 g egg yolk
  • ??? – almond extract
  • 8 g gelatine leaf, pre-soaked
  • 125 g whipped cream
  • fresh blueberries, washed
  • a cooking thermometer

In a saucepan, boil the rice together with the salt. Rinse the cooked rice, sieve and return to the saucepan.

Next, add the milk, sugar, vanilla bean pod and lemongrass, cooking over moderate heat. Stir in the butter and the egg yolks. Combine 550 g of this mixture together with the gelatin and the almond extract. Remove from heat.

Cool the mixture down to 37°C and stir in the whipped cream. Transfer the lemongrass rice pudding to the refrigerator to cool.

Cardamom-flavored ice cream


  • 525 g milk
  • 150 g heavy cream
  • 125 g granulated sugar
  • 40 g skim milk powder
  • 5 cardamom pods

Combine the milk, sugar and milk powder in a saucepan and bring to a boil. Add the cardamom pods and allow to infuse. Strain with a sieve and let cool.

Next, add the heavy cream and transfer the entire mixture to an ice cream maker. Follow the given instructions and keep frozen until ready to serve.

Coconut cream sauce


  • 100 g coconut cream
  • 1 tsp fresh lemon juice
  • 1 g guar gum

Combine the coconut cream with lemon juice and guar gum, mixing till it forms a sauce. Store in refrigerator until use.

To serve, portion out the lemongrass rice pudding and garnish with fresh blueberries. Serve together with cardamom ice cream and coconut cream sauce.

Read more about Zacapa XO and other rum pairings here.

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