Indulge in the exotic flavors of Coconut Vanilla Bean Rice Pudding, a luxurious dessert that combines creamy coconut with the rich aroma of vanilla. This pudding is not just a treat for the taste buds but also a delightful experience for the senses. The combination of jasmine or basmati rice with vanilla-infused custard creates a perfect blend of textures and flavors that’s sure to impress.
Coconut Vanilla Bean Rice Pudding: A Creamy, Dreamy Delight
This dessert is ideal for those who appreciate the subtleties of a well-crafted rice pudding. The use of vanilla bean elevates it from the ordinary, offering a natural depth of flavor that synthetic extracts simply cannot match. Whether served at a casual family gathering or as the finale to a formal meal, this pudding is poised to steal the show.
Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 6
Equipment: Fine-mesh strainer, heavy-bottomed saucepan, oven-proof baking dish, mixing bowl
Coconut Vanilla Bean Rice Pudding Recipe
Ingredients:
RICE:
- 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 teaspoon salt
CUSTARD:
- 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
Directions:
- Cook the Rice: Preheat the oven to 325 degrees F. Rinse the rice under cold water using a fine-mesh strainer. Combine the rice with 2 cups cold water in a heavy-bottomed medium-sized saucepan. Bring to a boil, then remove from heat and strain, discarding the water.
- Add sugar, coconut milk, milk, and salt to the blanched rice. Bring to a boil, then cover with foil or a lid and bake in the oven for 30 minutes, or until the rice is tender and has absorbed the liquid. If necessary, continue baking for an additional 5 to 10 minutes if the mixture is too runny.
- Make the Custard: While the rice bakes, prepare the custard. Split the vanilla bean, scrape out the seeds, and add both seeds and pod to a saucepan with sugar, milk, and cream. Simmer over medium heat, then remove to steep for 10 minutes. In a bowl, whisk egg yolks and egg with remaining sugar. Gradually temper the eggs by adding some hot cream, then pour the egg mixture back into the cream, stirring continuously.
- Cook the custard over medium heat until it thickens enough to coat the back of a spoon. Remove from heat and discard the vanilla pod.
- Combine: Transfer the cooked rice to a large bowl. Pour the hot custard over the rice, whisking until well combined. Let the pudding cool completely.
- Serve: Portion the pudding into oven-proof dishes, sprinkle with sugar, and brulee under a broiler or with a torch.
This Coconut Vanilla Bean Rice Pudding is a sublime blend of comforting rice texture and decadent custard, making it a must-try dessert. Its creamy consistency and fragrant vanilla aroma make it an irresistible option for any dessert lover looking for something uniquely satisfying.