Coconut rice pudding Crème brûlée | How to make Coconut rice pudding Crème brûlée

By Uma Sarkar  |  20th Aug 2016  |  
4.5 from 2 reviews Rate It!
  • Coconut rice pudding Crème brûlée, How to make Coconut rice pudding Crème brûlée
Coconut rice pudding Crème brûléeby Uma Sarkar
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    8

    People

31

2

About Coconut rice pudding Crème brûlée Recipe

Creme brulee is a dessert that will never be out of fashion. It is one of the easiest you can make.

Coconut rice pudding Crème brûlée, a deliciously finger licking recipe to treat your family and friends. This recipe of Coconut rice pudding Crème brûlée by Uma Sarkar will definitely help you in its preparation. The Coconut rice pudding Crème brûlée can be prepared within 15 minutes. The time taken for cooking Coconut rice pudding Crème brûlée is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 8 people. The recipe details out how to make Coconut rice pudding Crème brûlée step by step. The detailed explanation makes Coconut rice pudding Crème brûlée so simple and easy that even beginners can try it out. The recipe for Coconut rice pudding Crème brûlée can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Coconut rice pudding Crème brûlée from BetterButter.

Coconut rice pudding Crème brûlée

Ingredients to make Coconut rice pudding Crème brûlée

  • 125 gm short grain rice
  • 300 ml coconut milk
  • 200 ml full fat milk
  • 150 gm caster sugar
  • 200 ml double cream lightly whipped
  • Extra sugar for brulee

How to make Coconut rice pudding Crème brûlée

  1. Pour milk and rice in heavy bottom saucepan.
  2. Bring to a boil and add coconut milk. Cook gently stirring constantly. Cook until the rice is tender.
  3. Add sugar and cook for another 5 minutes.
  4. Cover with cling film, placing it directly on the top of the rice to prevent a skin forming and set aside until cold and thickened.
  5. Mix with whipped cream. Pour rice pudding into ramekins and set in the fridge.
  6. Before serving sprinkle a thin layer of sugar each ramekin, then caramelise it with a blowtorch or hot grill.

My Tip:

You can keep the pudding in the fridge for a couple of days before caramelising and then just caramelise it shortly before serving.

Reviews for Coconut rice pudding Crème brûlée (2)

Asha Sharma2 years ago

Lovely creme brulee
Reply

Uma Sarkar2 years ago

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