COCONUT VANILLA BEAN RICE PUDDING

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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