Wednesday, 23 January 2008


coconut vanilla bean rice pudding brulee
Yes.  This picture is mine.  All mine!  See what the hubbub is about.
This recipe is creamy and deliciously rich. If you love the flavour of coconut, this rice pudding is for you. It incorporates a velvety custard into coconut milk-infused jasmine rice and becomes a decadent dessert suitable for entertaining. My friend N is a fan of coconut and has requested this recipe. I've adapted it from Kate Zuckerman's A Sweet Life. In my rendition, I use a vanilla pod whereas she uses cardamom. For entertaining, I have bruleed the tops in individual dishes and they were fantastic.
One note: if you notice your custard curdling and it looks grainy, you can rescue it by whisking it vigorously using a wire whisk while it is still hot. Or, you can use a blender food processor or stick blender to puree the curdled custard for a minute or two.


adapted from Kate Zuckerman's A Sweet Life(yields 6 cups, serves 8 to 12)

1/2 cup plus 2 T jasmine rice or basmati rice
1/4 cup sugar
1 (13 1/2-fluid ounce) can coconut milk
1 cup whole milk
1/4 t salt

1 vanilla bean (or 1 T vanilla extract)
1/2 cup plus 2 T sugar
1 cup whole milk
2 cups heavy cream
5 egg yolks
1 egg

special tools: fine-mesh strainer

Cook the rice. coconut rice, prepared by baking in a covered pot in the oven
  • Preheat the oven to 325 degrees F. Place the rice in a strainer and rinse with cold water. Place the rice in a heavy-bottomed medium-sized saucepan with 2 cups cold water. Bring the rice to a boil and immediately remove the pan from the heat.

  • Strain the rice and discard the starchy water. Place the blanched rice back in the pan and add the sugar, coconut milk, milk, and salt.

  • Bring to a boil, remove from the heat, and cover the pan with aluminum foil or the lid. Place the pan in the oven and bake until the rice expands, and absorbs all the liquids, 30 minutes. (If the pan is not oven-proof, transfer the rice and liquid to a metal or glass baking dish and cover with aluminum foil). If there is still runny milk in the pan, continue to bake, covered, for another 5 to 10 minutes. When the rice is done, remove if from the oven, leave it covered, and set it aside.
Make the custard.
the cream and vanilla bean mixture, prior to cooking and thickening
  • While the rice is baking, make the custard. Split the vanilla bean, scrape out the seeds with a knife and combine the empty pod along with the seeds in a heavy saucepan with 1/2 cup sugar, milk and cream. Bring to a simmer over medium heat. Remove from the heat and allow the vanilla to steep for 10 minutes.
  • In a mixing bowl, combine the egg yolks, egg and remaining 2 tablespoons of sugar and briskly whisk for 1 minute. Using a ladle, slowly whisk some of the hot cream into the egg mixture to warm it. Gradually pour the warmed egg mixture into the hot cream, whisking the cream constantly as you pour.

  • Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon. Remove from the heat and remove the empty vanilla pod.
Combine the custard and the rice
    the rice pudding is coconut-custardy-creamy
  • Scoop the rice into a large mixing bowl. Pour the hot custard over the rice and, using a whisk, slowly whisk until all of the rice granules are dispersed evenly and the mixture is thoroughly combined. Allow the rice pudding to cool completely.
Serving suggestions
  • Portion into oven-proof individual serving gratin or creme brulee dishes.
  • Sprinkle with granulated sugar and brulee (under a broiler or with a torch).
Will keep refrigerated, for 3 days


Cakespy said...

Oh, I bet this is delicious! I wonder how it would taste as a pie filling...

Tartelette said...

I was just thinking it's been a while since I made me some rice puddin'! Can't wait to see the pictures. I am still waiting on my new camera :(

cakebrain said...

Hi Cakespy, it's certainly creamy and delicious! As pie filling? An interesting idea...

I'm struggling with focussing in macro mode because of my "lasiked" eyes. That, and I need better lighting. Hubby says I just need practise but it's darn hard. Your pics are so great right now, I thought you already were using your new camera! I can only imagine the cool stuff you'll be doing with an even better camera.

gkbloodsugar said...

Amazing pudding skin. Looks absolutely incredible with all that real Vanilla in there.

Kate said...

Followed here from Tastespotting, because this such a foody porny shot that I had to go get a cigarette. I'm making this, this weekend. I may even have to break down and buy one of those torches. I love brulee but never make it for myself. I shouldn't even start, but this is just too good looking.

Tartelette said...

Thank you for your nice words but I think you are doing a great job! I could see the issue after Lasik, and your hubby is right (mine was too), practice is key. Using a tripod changed my life, that and natural light!

cakebrain said...

Thanks for visiting! That pudding skin was crackly wonderful, like candied amber!
I hope it was good for you too! ;)
Buy that little's so nifty cool.
I'm whipping out the tripod this weekend and I'll start practising my focussing skills!

Alejandra said...

I cannot WAIT to try this one out...

Evelin said...

you, honey, are a genius. You just combined the probably best things in the world:) I definitely want to try this dessert for myself!:)

Kevin said...

This rice pudding sounds amazing!!!

cakewardrobe said...

That rice pudding looks wonderful! The zoomed in shot of the vanilla in the cream makes me want to suck on the insides of a vanilla pod! My tummy is rumbling.

How To Eat A Cupcake said...

OMG OMG I'm bookmarking this recipe. I love rice pudding &&& creme brulee! What a genious idea!

Brilynn said...

That sounds amazing! I especially like the brulee top!

Katie B. said...

Thank goodness for Tastespotting!! I am drooling at the idea of your pudding!

Lyra said...

This looks simply wonderful. I need to make a vegan version of this!

miss.cupcake.face said...

Wow! Everyone's already said everything I'm thinking! Though, I do have to say Cakespy has an EXCELLENT idea... I may have to try that

Mary N said...

Hi Linda! I love your recipe and blog! I saw your rice pudding picture on Pinterest but found it didn't belong to the right "person/site" - it was stolen. After doing a Google image search, I found the recipe/photo's owner, Cake On The Brain, and pinned it to it's original source! I would love to share you're recipe on my FB page (just a photo - not the recipe) with a link to your post to get the recipe. If you give me the okay, I'll share! Again, thanks for the great recipe! Cheers! Mary from

Cakebrain said...

Hi Mary,
Thanks! Bad karma to the thief...
Sure, share it!

Mary N said...

Hi Linda, There are so many people/sites out there that hijacked your photo and recipe. I'm so sorry. I shared your pudding on my FB page with a link to your blog's FB page along with the direct link to get the recipe. I used your new photo with the watermark. I will be pinning it so people know where/who the recipe and photo belongs to. Credit should go where credit is due. I hope you are having a wonderful weekend!

Cakebrain said...

Oh Mary, Mary,
You reinstill in me the faith that good foodie bloggers are out there and are doing due diligence with sharing the wonderful work that many people are putting out there for everyone to enjoy. Thanks so much. Having a better weekend because of you. I think this is just the tip of the iceberg. It wasn't even a really good photo; not my best work. lol. Can't imagine who is hijacking my popular posts' photos...


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