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Coconut Rice Pudding Brulee

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Rice Pudding with Coconut Milk, Cream, Whole Milk and Buttermilk topped with a Brown Sugar Brulee

Ingredients

Scale
  • 1/2 cup long grain white jasmin rice
  • 2–1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2–1/4 cups unsweetened coconut milk
  • 1 tsp vanilla extract
  • 1 star anise pod
  • 1 cup granulated sugar
  • 1/2 cup buttermilk
  • 3 TBL brown sugar
  • 18 fresh raspberries
  • 6–12 Thai or sweet basil leaves

Instructions

  1. Combine un-rinsed rice, milk, cream, coconut milk, vanilla extract, sugar and star anise pod in a heavy bottomed pot
  2. Bring it to a low simmer for 55-60 minutes until the rice is soft. Taste to make sure
  3. Stir occasionally while simmering and reducing, then transfer it to a bowl and let it cool to room temperature – about an hour. It will thicken as it cools
  4. Discard the star anise pod and the vanilla bean pod (if using)
  5. Fold in the Buttermilk gently, but thoroughly with a spatula
  6. Divide the pudding evenly between (6) 4 oz ramekins, cover with plastic wrap and chill in the refrigerator 2 hours minimum
  7. Immediately before serving spread the brown sugar over each serving
  8. Use a kitchen blowtorch to melt the sugar until it’s dark liquid amber and let it cool until it hardens – about 30 seconds to 1 minute
  9. Garnish each portion with 3 raspberries and a basil leaf
  10. Serve right away before the sugar begins to soften

Notes

Basic recipe from Chef Edward Lee of Louisville, Kentucky and his best selling cookbook Smoke & Pickles – Recipes From a New Southern Kitchen, 2013.

Find it online: https://www.cooksavorcelebrate.com/coconut-rice-pudding-brulee/