How do you make creamy, coconut rice pudding even more delectable? Top it with crunchy, buttery toasted coconut caramel brittle!
- 1/2 cup jasmine rice
- 2 cups whole milk
- 1/2 tsp kosher salt
- 2/3 cup sugar
- 13.5 oz lite coconut milk (1 can)
- 1 egg yolk, lightly beaten
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup sweetened coconut flakes, toasted
- 1/2 cup sweetened coconut flakes, toasted
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 2 Tbsp light corn syrup
- 1/3 cup unsalted butter
- 1/2 tsp baking soda
- 1/2 cup puffed rice cereal (Rice Krispies)
- 1 tsp sea salt + 1/2 tsp sea salt
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Combine rice, whole milk, and salt in a medium saucepan over medium heat and cover. When milk just begins to come up to a boil, turn it down to very low heat and cook, covered, until the liquid is almost fully absorbed, about 20 minutes. Stir frequently so the pan doesn't scorch. You may need to crack the top so it doesn't boil over.
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Add the coconut milk and sugar and cook, uncovered, over low heat until thick and creamy, about 25 minutes.
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While the mixture cooks, spread the coconut on a sheet tray and bake at 350 degrees for 5-7 minutes or until golden - golden brown. Cool to room temperature and reserve.
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Once the rice mixture is ready (it should still be very creamy, but not watery), it's time to add in the egg yolk. Place the beaten yolk in a small bowl and whisk in a few spoons of the rice mixture (this is to prevent the egg from scrambling when you add it into a hot pan).
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Add the yolk mixture and vanilla to the pot, stir well and cook for another minute.
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Stir in the toasted coconut and cinnamon. The rice pudding can be served warm or chilled with a wedge of brittle for garnish.
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While the rice pudding cooks, make the brittle. Place a piece of parchment or a silpat on a sheet tray and reserve for the cooked brittle.
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Spread the coconut on a sheet tray and bake at 350 degrees for 5-7 minutes or until golden brown. Cool to room temperature and reserve.
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Combine both the sugars, corn syrup, and butter in a medium saucepan over med/high heat fitted with a candy thermometer.
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Cook until the mixture reaches 300 degrees on the candy thermometer and then quickly stir in the baking soda and 1 tsp of sea salt.
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Stir in the toasted coconut and Rice Krispies and spread into a thin layer on the prepared sheet tray and sprinkle with 1/2 tsp sea salt. Work quickly as the mixture will harden as it cools.
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Cool the pan to room temperature or to speed up the cooling, place the pan in the refrigerator. Break up pieces with your hands or a rolling pin.
- I find I get the best results cooked on top of the stove, never baked in the oven.
- I favor a two step cooking process; first slowly cooking the dried rice in milk (not water), then adding sugar and more milk (in this case coconut) and slowly simmering it to rich and creamy perfection.
- Low and slow is key here, rice pudding is not to be rushed.
- When making the brittle, work quickly after adding the ingredients as it will set up fast!
- The brittle will keep at room temperature in an airtight container for several days.