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Coconut Rice Pudding

Coconut Rice Pudding Brulee

Erica Dinho
5 from 30 votes
Prep Time 15 mins
Cook Time 1 hr 30 mins
Course Dessert
Cuisine Colombian
Servings 6 servings
Calories 843 kcal


  • 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
  • cup light brown sugar


  • In a small pot, add water and cinnamon sticks, bring to a boil and cook for 10 minutes. Set aside and discard cinnamon sticks.
  • Place the rice and the cinnamon water in a large saucepan, over medium heat and cook for 5 minutes.
  • 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.
  • 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.
  • 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.
  • 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!


Calories: 843kcalCarbohydrates: 99gProtein: 8gFat: 50gSaturated Fat: 40gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 59mgSodium: 68mgPotassium: 481mgFiber: 4gSugar: 65gVitamin A: 665IUVitamin C: 2mgCalcium: 147mgIron: 5mg
Keyword Rice Pudding
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