Coconut Rice Pudding Brulee

by Erica Dinho on August 9, 2009

Coconut rice pudding011When it comes to dessert, I always return to my two favorites: rice pudding and flan, in all imaginable variations.

This cross between rice pudding and creme brulee makes a fantastic ending to any meal.

Enjoy!

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Ingredients

(6 Servings)

  • 1 cup long-grain white rice, washed
  • 4 cinnamon sticks
  • 2 cups water
  • 2 tablespoons butter
  • 3 cups coconut milk
  • 1 cup milk
  • 1 cup heavy cream
  • Pinch salt
  • ½ tablespoon coconut extract
  • 1 ½ cups sugar
  • 1 (12 oz) can sweetened condensed milk
  • 1 cup unsweetened coconut flakes
  • 1/3 cup light brown sugar

Directions

  1. In a small pot, add water and cinnamon sticks, bring to a boil and cook for 10 minutes. Set aside and discard cinnamon sticks.
  2. Place the rice and the cinnamon water in a large saucepan, over medium heat and cook for 5 minutes.
  3. Add salt, butter, 1 cup milk, coconut extract, 1 cup coconut milk and sugar. Stir well to mix and cook uncovered for approximately 15 to 20 minutes.
  4. Reduce heat to medium-low. Add the remaining coconut milk, heavy cream and condensed milk. Stir with a wooden spoon. Cook for 1 hour and 15 minutes, or until the rice pudding thickens to desire consistency. Add the coconut flakes.
  5. Stir well and remove from heat, and let it cool at room temperature. The consistency should be very creamy. Divide the rice pudding evenly into 6 ramekins. Refrigerate for a least 1 hour or overnight.
  6. Just before serving, preheat the broiler and top each ramekin with 1 tablespoon of brown sugar. Put the ramekins in a baking pan filled with water and broil the custard for 2 minutes, or until golden brown. Serve and Enjoy!
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{ 29 comments… read them below or add one }

1 rebecca subbiah August 9, 2009 at 10:16 AM

wow what a neat comdo

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2 Pocky August 9, 2009 at 10:52 AM

ooh this looks good!! I love that you used long grain white rice. I buy it in huge 20 pound sacks at the Asian supermarkets. This is a great way to use the rice in a dessert. The beautiful thing about this recipe is that I have all the ingredients in the house right now. :)

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3 Danielle August 9, 2009 at 3:25 PM

My daughter loves rice pudding. I love your version of it. sounds so much better than the old fashioned kind

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4 Angela August 9, 2009 at 4:17 PM

My two favorite desserts combined into one! You are amazing. I must eat this. Now. :)

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5 Oysterculture August 9, 2009 at 6:43 PM

That is genius to turn a rice pudding into a creme brulee. I salute you! =)

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6 zerrin August 9, 2009 at 8:32 PM

Rice pudding ia always on my top list when it comes to dessert. But never thought of making such a version. That looks so tasty!

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7 Bunny August 9, 2009 at 9:18 PM

Oh my word that looks heavenly! I love rice pudding!! You are incredible!

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8 Tangled Noodle August 9, 2009 at 9:34 PM

You’ve created the perfect solution for the dessert dilemma between me and my husband: he loves crème brulée while I adore rice puddings. Harmony in a dish!

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9 Jen @ My Kitchen Addiction August 9, 2009 at 10:17 PM

Wow – looks fantastic… Rice pudding is one of my favorites, and turning it into a brulee sounds divine. I will definitely be giving this one a try!

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10 Empar August 10, 2009 at 5:34 AM

Debe estar buenisimo!! No lo he hecho con la leche de coco, pero la próxima vez que lo haga, lo hare así como tú.
Un beso,

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11 Erica August 10, 2009 at 7:16 AM

Thank you all for the comments!

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12 Sylvia August 10, 2009 at 8:04 AM

Looks delicious.! I love rice pudding and I like the idea to add coconut milk.
Have a nice week

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13 Anna August 10, 2009 at 4:31 PM

That’s a great combination, love both of them, and it looks amazing.

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14 Soma August 10, 2009 at 5:20 PM

Sounds really comforting to me esp. the rice & the coconut milk. Lovely dessert!

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15 Natasha - 5 Star Foodie August 10, 2009 at 8:49 PM

That sounds super! What a great idea to make a rice pudding brulee! Very nice!

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16 Sarah August 11, 2009 at 9:41 AM

hey erica
Collect your award from my blog!!!
Congrats!!

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17 Erica August 11, 2009 at 12:01 PM

Thank you Sarah!!!!

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18 Joan Nova August 11, 2009 at 11:56 AM

That’s very creative…and I’m sure delicious! Unlike brulee, having the rice pudding underneath gives it some bite.

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19 Diana August 13, 2009 at 10:49 AM

Oh my goodness Erica, This looks perfect!! I’m printing this out and making it for my family!

diana

P.S. So sorry, I havn’t visited in a bit, you have great posts!!

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20 nora@ffr August 13, 2009 at 3:03 PM

yumm!!! rice pudding!! i shud try ye way!! m sure this will taste heavenly deish!!

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21 Erica August 19, 2009 at 5:15 PM

Thank you everyone for visiting my blog!

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22 Jenn AKA The Leftover Queen August 30, 2009 at 1:49 PM

This looks absolutely delicious – it combines all of my favorite desserts into one! AND with added coconut! SO GOOOOD!

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23 nathaly September 5, 2009 at 8:21 PM

this is the best arroz con leche recipe ever!!! i made it and i love it!!! so easy!
gracias por compartir un poco de nuestra cultura de una manera positiva al mundo!

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24 Erica September 6, 2009 at 6:41 AM

Hi Nathaly,

Thank you so much for your feedback! Glad you liked the rice pudding!
Siempre me ha encantado compartir lo bueno que tiene Colombia :) Gracias por tu lindo mensaje!

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25 deeba September 13, 2009 at 10:14 AM

Very very creative…I love a good rice pudding, & this looks fab!

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26 Baking is my Zen February 22, 2010 at 1:39 PM

Oooh…this looks soo good!

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27 Melanie March 26, 2010 at 1:03 PM

This looks yummy. I don’t know why but my rice pudding does not come out creamy????

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28 BelgianQueen October 9, 2011 at 12:44 PM

Erica,

Thanks for sharing the recipe I’ve been meaning to make my grandmas rice pudding for ever. This comes closest plus coconut yummi.
So, I made this recipe last night and it came out really good. However, I thought it was way to sweet for my taste even though I only added 1 CUP OF SUGAR. Well, I just realized the reason why it may have came out way too sweet:
1. I used brown sugar instead of white (I don’t use sugar so figured brown would be “better”. Is brown sugar sweeter than white?
2. I poured the entire can of condensed milk thinking; ok the standard is 12oz WRONGGGG. US condensed milk cans are 14oz or at least what I got “La lechera”.

Other than that it is awesome. I think in the future I’ll omit the condensed milk or use just half. Also can you post the nutritional value of this recipe? That would be great :)

Best of Luck :)

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29 corrine October 21, 2011 at 11:05 AM

mmmmmm can’t wait to try :)

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