Coconut rice pudding: Here’s a wonderful dessert, just like a fruity and fragrant crème brûlée… but much simpler! This one will please children as well as their parents.
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Ingredients list: Rice pudding with coconut milk
For 6 ramekins:
- 3 ounces (90g) of vanilla-flavored rice cream, or cooked round rice
- A small can of pineapple in syrup
- 1 pint (50 cl) coconut milk
- 1 cinnamon stick
- 2 2/3 ounces (80g) brown sugar
Directions: rice pudding with coconut milk
1. Pour the coconut milk into a saucepan with the rice cream, brown sugar, and cinnamon.
2. Bring to a boil and let thicken over low heat, stirring occasionally for 10 minutes.
3. Rinse the pineapple chunks (to remove the excess syrup) and drain them before adding them to the pan. Mix gently.
4. Divide the cream into small individual ramekins (remember to remove the cinnamon stick!). Let cool and refrigerate at least 2 hours.
The must — not essential but delicious — is to sprinkle a little brown sugar before serving and caramelize with a blowtorch for a surprising “crème brûlée” version, but without any egg.
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Coconut Rice Pudding Recipe
This Coconut Rice Pudding Recipe is the wonderful dessert ever!
Ingredients
- 3 ounces (90g) of vanilla-flavored rice cream, or cooked round rice
- A small can of pineapple in syrup
- 1 pint (50 cl) coconut milk
- 1 cinnamon stick
- 2 2/3 ounces (80g) brown sugar
Instructions
- Pour the coconut milk into a saucepan with the rice cream, brown sugar, and cinnamon.
- Bring to a boil and let thicken over low heat, stirring occasionally for 10 minutes.
- Rinse the pineapple chunks (to remove the excess syrup) and drain them before adding them to the pan. Mix gently.
- Divide the cream into small individual ramekins (remember to remove the cinnamon stick!). Let cool and refrigerate at least 2 hours.
- The must — not essential but delicious — is to sprinkle a little brown sugar before serving and caramelize with a blowtorch for a surprising "crème brûlée" version, but without any egg.
Nutrition
Nutrition information for this recipe.
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