This eye-popping Coconut Rice Pudding Brûlée is an adaptation of my mom's classic Arroz con Leche.
I have added coconut to my mom’s rice pudding and added a bit of French flair with the sugar crust for a dish that is simple, yet refined: Coconut rice pudding brûlée.
By the way, credit where credit is due, I first tried rice pudding brûlée at one of my favorite local restaurants, so it is hardly an original idea. I just took it one step further by adding coconut.
Maybe not original, but irresistible, I promise.
Coconut Rice Pudding Brûlée Recipe
- 3/4 cup of long grain rice
- 1 quart [1 lt] of water
- 4 cups of coconut milk
- 2 cups of evaporated milk
- 3/4 cup of granulated sugar
- 1 teaspoon of salt
- 1 large cinnamon stick
- 1/2 teaspoon of clove powder
- 1 cup of freshly-grated coconut
- 1/3 cup of brown sugar for the caramel (optional)
- Mix rice, water, coconut milk, evaporated milk, granulated sugar, salt, cinnamon stick and clove powder in a 3-quart [3 lt] pot. Let it rest in the fridge for an hour.
- Take the pot to the stove and simmer covered over medium-low heat until the grains of rice have nearly tripled in size and volume has reduced to a third. Stir often to prevent the rice from sticking to the bottom.
- Add grated coconut and simmer covered over very low heat for another 5 minutes. Stir often.
- Remove from the heat and pour into a cool pot, stir until it has cooled to room temperature.
- Pour into a broiler-safe baking pan, cover with aluminum foil and chill in the refrigerator (the aluminum foil will prevent it from over-drying in the fridge.
- Remove the aluminum foil. Sprinkle brown sugar on top and burn the sugar with a torch, or place in the broiler over high heat until sugar caramelizes.
- Serve immediately.