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    Coconut Rice Pudding Brûlée

    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.

    En Español Recipe ↆ

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

    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.

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Recipe

    Why we ❤️ it

    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.

    • 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.
    • 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.

    Buen provecho!

    Tia Clara

    Recipe

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    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 rice
    • 4 cup coconut milk
    • 2 cup evaporated milk
    • ¾ cup sugar (white, granulated)
    • 1 teaspoon salt
    • 1 cinnamon stick
    • ½ teaspoon clove powder
    • 1 cup freshly-grated coconut
    • ⅓ cup 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

    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

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR crema catalana, creme brulee
    More recipes with: coconut, grains, milk, rice
    Edited: Jul 10, 2021 | Publish: Mar 3, 2014

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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