Coconut Rice Pudding Brulee

Name: Coconut Rice Pudding Brulee
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 4 cinnamon sticks; 1 Tbsps coconut extract; 710 milliliters coconut milk; 237 milliliters heavy cream; 79 milliliters light brown sugar; 237 milliliters milk; 1 pinch Pinch salt; 355 milliliters sugar; 340 grams sweetened condensed milk; 237 milliliters unsweetened coconut flakes; 473 milliliters water; 237 milliliters long-grain white rice, washed

You can never have too many dessert recipes, so give Coconut Rice Pudding Brulee a try. This gluten free and vegetarian recipe serves 6. One portion of this dish contains roughly 12g of protein, 58g of fat, and a total of 1053 calories. A mixture of milk, coconut milk, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a small pot, add water and cinnamon sticks, bring to a boil and cook for 10 minutes. Set aside and discard cinnamon sticks.

Ingredients you will need

Cinnamon Stick

Water

Equipment you will use

Pot

Place the rice and the cinnamon water in a large saucepan, over medium heat and cook for 5 minutes.

Ingredients you will need

Cinnamon

Water

Rice

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Coconut Extract

Coconut Milk

Butter

Sugar

Milk

Salt

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.

Ingredients you will need

Sweetened Condensed Milk

Coconut Milk

Heavy Cream

Rice

Equipment you will use

Wooden Spoon

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.

Ingredients you will need

Coconut Flakes