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
Ingredients
- ¾ cup rice
- 1 quart [1 lt] of water
- 4 cup coconut milk
- 2 cup evaporated milk
- ¾ cup of granulated sugar
- 1 teaspoon salt
- 1 large cinnamon stick
- ½ teaspoon of clove powder
- 1 cup 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.
Tips and Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
Love the extra sugar on top. In Puerto Rico we always added coconut milk to ower rice pudding. In fact the recipe my grandmother was taught from her grandmother is the same as your but with add raisins, rum and ginger.
I am in love with this dish! And your dishes and utensils! Where did you get them? Please let me know. 🙂
Thanks!
Such simple ingredients but a lot of hard work put into preparing this...there's definately a lot of love involved when making it. I love the shots and the blurb too!