Coconut Rice Pudding Brûlée

Name: Coconut Rice Pudding Brûlée
Prep time: 10PTM
Cook time: 45PTM
Total time: 45PTM
Yield: 6 servings
Ingredients: 4 cups Coconut milk, unsweetened; 1 cup Coconut cream, unsweetened; 1 Vanilla bean; 1 cup Arborio rice; ¾ cup Florida Crystals® Organic Raw Cane Sugar; ¼ teaspoon Salt; 2 tablespoons Florida Crystals® Turbinado Cane Sugar

Categories:

puddings, mousse & custards

no-bake

dessert

afternoon tea

brunch

easter

spring

vegan

organic raw cane sugar

turbinado cane sugar

Creamy and delicious rice pudding prepared with vegan ingredients.

Prep Time

minutes

Cook Time

minutes

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Ingredients

Servings

6 servings

4 cups Coconut milk, unsweetened
1 cup Coconut cream, unsweetened
1 Vanilla bean
1 cup Arborio rice
¾ cup Florida Crystals® Organic Raw Cane Sugar
¼ teaspoon Salt
2 tablespoons Florida Crystals® Turbinado Cane Sugar

Instructions

Step 1

In a large saucepan, combine the coconut milk and coconut cream. Split the vanilla bean and scrape out the seeds, add vanilla seeds and scraped pod to the coconut mixture. Bring the mixture to a boil.

Step 2

Add to the coconut mixture the rice, raw cane sugar, and salt. Stir. Reduce the heat to a simmer and cook for 45 minutes, stirring occasionally. Cook with the saucepan uncovered until the rice is very tender. Remove from heat and spoon the rice pudding into serving bowls. Serve warm or cold. Before serving, pour turbinado sugar over the rice pudding and carefully brulée until sugar melts and caramelizes.

Chef's Tip

You can skip the brulée step and instead top the rice pudding with toasted coconut or fresh fruits.

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