Coconut Rice Pudding Brûlée

This eye-popping Coconut Rice Pudding Brûlée is an adaptation of my mom's classic Arroz con Leche.

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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.

This simple dessert combines three of my loves: arroz con leche (rice pudding), dulce de coco (coconut and milk fudge) and crema catalana (crème brûlée) all in one.

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.

Buen provecho!

Coconut Rice Pudding Brûlée Recipe

By: Clara Gonzalez

Coconut Rice Pudding Brûlée Recipe: I have added coconut to my mom's rice pudding and added a bit of French flair for a dish that is simple, yet refined.

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Prep Time 2 hrs

Cook Time 25 mins

Total Time 2 hrs 25 mins

Course Dessert

Cuisine Fusion

Servings 6 servings

Calories 642 kcal

Ingredients

• ¾ cup of long grain rice
• 1 quart [1 lt] of water
• 4 cups of coconut milk
• 2 cups of evaporated milk
• ¾ cup of granulated sugar
• 1 teaspoon of salt
• 1 large cinnamon stick
• ½ teaspoon of clove powder
• 1 cup of freshly-grated coconut
• ⅓ cup of brown sugar for the caramel, (optional)

Instructions

 

• 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.

Notes and Tips

If you wish you do not have to add the sugar crust. It's still a very good rice pudding without it.

Nutrition

Calories: 642kcalCarbohydrates: 70gProtein: 11gFat: 38gSaturated Fat: 33gCholesterol: 15mgSodium: 515mgPotassium: 422mgFiber: 2gSugar: 46gVitamin C: 2mgCalcium: 69mgIron: 5.6mg

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