COCONUT-VANILLA RICE PUDDING BRULEE (GF)
COCONUT-VANILLA RICE PUDDING BRULEE (GF)
.
COCONUT-VANILLA RICE PUDDING BRULEE
- 1/2 cup rice [I used Jasmine, but a short or medium grain will be creamier]
- 1/4 cup sugar [I used organic evaporated cane sugar. If you like it sweet, use up to 1/2 cup sugar]
- 2 cups coconut milk
- 1 teaspoon vanilla extract [I used vanilla bean paste]
- In a large heavy saucepan, cover rice with water and bring to a boil [I used 1 1/2 cups of water]
- Reduce and simmer on low heat, covered for 15 minutes.
- Add sugar, coconut milk and vanilla extract. Simmer over low heat for 15 minutes.
- Stir until excess liquid has evaporated.
- Distribute the rice pudding in ovenproof individual ramekins. [You can make these ahead up to this point and store covered in the refrigerator]
- Sprinkle extra cane sugar [granulated will do] until you cover the entire surface of the pudding.
- Either brûlée your pudding tops with a torch or broil in the oven until golden brown.
- Serve immediately.
.
DISCLAIMER: This image is provided only for personal use. If you found any images copyrighted to yours, please contact us and we will remove it. We don't intend to display any copyright protected images.