Creamy Coconut Rice Pudding Brulee

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* Exported from MasterCook *

 

Creamy coconut rice pudding brulee

 

Recipe By :Penny Oliver

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups short-grain rice

2 cups coconut cream

2 cups milk

1 cup cream

1/2 cup caster sugar

1 tablespoon butter

1/2 teaspoon ground cinnamon

1/2 teaspoon pure vanilla essence

2/3 cup caster sugar -- extra for top

 

Place the rice, coconut cream, milk, cream, caster sugar, butter, cinnamon and

vanilla in a heavy-bottom saucepan and stir together over a low heat until the

sugar dissolves and the mixture has heated through. Gently simmer for 7

minutes.

Pour the rice pudding mixture into an oven and flame-proof baking dish. Bake in

a pre-heated oven at 160-170C fro 20-25 minutes or until the rice is cooked and

the pudding is still very moist. Remove from the oven and stand for 10 minutes.

Sprinkle the extra caster sugar evenly over the top and place under a hot grill.

Grill until the sugar caramelises and is golden brown. Remove from the grill

and all the top to set. Serve with fresh tropical fruit on the side.

 

 

Source:

" Cuisine Issue 73 - March 1999 "

 

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Per serving: 433 Calories (kcal); 32g Total Fat; (64% calories from fat); 7g

Protein; 33g Carbohydrate; 38mg Cholesterol; 58mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0