Coconut Rice Pudding Brulee

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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Comments

  1. says

    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. :)

  2. Tangled Noodle says

    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!

  3. says

    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!!

  4. nathaly says

    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!

    • Erica says

      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!

  5. BelgianQueen says

    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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