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