I wanted to post something completely different for my next post, and found this Coconut Vanilla Rice Pudding on Pinterest from the Cake On The Brain blog. It sounded so incredibly good, and I’ve never posted a rice pudding recipe before, so today’s was the day.
This recipe reminded me of one of my favorite desserts, vanilla pudding with coconut and mandarin oranges. And not instant pudding, the good ole fashioned cooked kind. Even though it’s from a box, it sure is delicious. I add some flaked coconut and canned, drained mandarin oranges, mix it in with the vanilla cooked pudding, and it sure is delicious! And comfort food at its best!
I couldn’t believe I had almost all of the ingredients except the coconut milk and vanilla bean. I remembered I had the King Arthur Flour Coconut Milk Powder in my online store, so used that to make the coconut milk. This stuff is amazing, as you can not only make coconut milk from it, but you can used in many other ways as well. I will say it was perfect in this recipe. I used vanilla extract instead of the vanilla bean.
This recipe has a few steps to it, but is very easy to make. And is WELL worth it! This is the first time I used my torch, and need to perfect using it.
I put some of the rice pudding in these Creme Brulee dishes above, and the rest in a foil disposable tray, as I was traveling with it. Making for your family in this great Square Baker with Basket, cooks the rice pudding perfectly, and makes a great presentation when putting on the table.
- 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
- 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.
- 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.
- 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.
- Portion into oven-proof individual serving gratin or creme brulee dishes.
- Sprinkle with granulated sugar and brulee (under a broiler or with a torch).