Creamy Coconut Cardamom Rice Pudding - Brulee

ann_tNovember 21, 2008

OMG, this is the best rice pudding.

I picked up Kate Zuckerman's cook book "The Sweet Life" Desserts from Chanterelle at the library today.

The rice pudding recipe is amazing. Although the recipe's title is Creamy Coconut Cardamom Rice Pudding, I substituted vanilla bean for the cardamom. Not a big cardamom fan. I thought that the coconut flavour would have been more pronounced than it was.

Home Cookin Chapter: Recipes From Thibeault's Table

Creamy Coconut Cardamom Rice Pudding


Creamy Coconut Cardamom Rice Pudding

adapted from Kate Zuckerman's The Sweet Life

makes about 6 cups, serves 8-12


1/2 cup + 2 tbsp jasmine rice or basmati rice

1/4 cup sugar

1 (13.5 fluid oz) can coconut milk

1 cup whole milk

1/4 tsp salt


16 cardamom pods

1/2 cup + 2 tbsp sugar

1 cup whole milk

2 cups heavy cream

5 egg yolks

1 egg

1 tsp vanilla extract

1. Cook the rice: Preheat the oven to 325F. 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 liquids, 30 minutes. If the pan is not oven proof, transfer the rice 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 it from the oven, leave it covered, and set it aside.

2. Make the custard: While the rice is baking, make the custard. Using the bottom of a small frying pan, crush the cardamom pods to split them open. (*I used a mortar and pestle.) In a heavy saucepan combine the cardamom pods and seeds, 1/2 cup of the sugar, milk, and cream and bring to a simmer over medium heat. Remove from the heat and allow the cardamom to steep for 10 minutes.

In a mixing bowl, combine the egg yolks, egg, and remaining 2 tbsp of sugar and briefly 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 strain the custard to remove the cardamom pods and seeds.

3. Combine the custard and the rice: 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. Add the vanilla extract. Allow the rice pudding to cool completely. This pudding will keep, refrigerated, for 3 days.

Variation: "Brulee"

Spoon pudding into ramekins and chill.

Sprinkle sugar over top of custards and place under the broiler or use a torch to caramelize.

My Notes:

Substituted a vanilla bean for the cardamom pods.

I split a vanilla bean and scraped the seeds into the milk and cream,

along with the sugar, brought to a simmer and left to steep for 10


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Looks really good, and I love cardamom!

    Bookmark   November 22, 2008 at 12:46AM
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OMG Ann - you're killing me. I had to physically restrain myself from licking my screen.

    Bookmark   November 22, 2008 at 7:48AM
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Food Porn is right. I'd be in heaven. Hope it's OK to mention porn and heaven in the same paragraph. I think I'll try it with cardamon first and then again with vanilla. I like both.


    Bookmark   November 22, 2008 at 8:04AM
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Oh Ann! That looks wonderful. I'm afraid to make it. I'd probably eat it all myself.


    Bookmark   November 22, 2008 at 8:35AM
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Looks yummy, Ann! I always use cardamom in rice pudding and even a little in bread pudding. Sometimes I make it with coconut milk, too.

    Bookmark   November 22, 2008 at 9:09AM
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Marigene, Yes, cardamom in rice pudding is quite common. I've had it that way many times in Indian restaurants. It adds a "floral" taste to me. It seems that cardamom has become the very popular lately showing up in all kinds of recipes. Normally I only use it when I'm cooking an indian curry and even then I tend to use black cardamom pods.

I'm having a bowl of rice pudding for breakfast.


    Bookmark   November 22, 2008 at 10:22AM
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Ann, I'm plotzing here, that looks so delicious! I think this recipe will be on my Thanksgiving dessert list, love the fact that you can do ahead.

Did you use regular white sugar, turbinado or other for the brulee topping?

    Bookmark   November 22, 2008 at 10:59AM
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Pauline, I used regular white sugar. And I used my new torch to caramelize the top.


    Bookmark   November 22, 2008 at 11:16AM
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OMG - does that look heavenly...and I have 12 ramekins now! I bought 4 more to match the 8 that Jessy sent me! I am anxious to try this - I don't think I can wait until FEBRUARY for my next planned dinner party! Except for Christmas which has waaaaay more than 12 people...

Gorgeous photos as always Ann. Thanks, I have saved this.

    Bookmark   November 22, 2008 at 11:21AM
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Looks wonderful Ann. My husband is going to love that, as rice pudding and creme brulee are two of his favourite desserts. Thanks!


    Bookmark   November 22, 2008 at 11:23AM
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That might just make me eat rice pudding..
I made cocoa with coconut milk this am...coconut milk has very little coconut flavor...just a hint and is easily lost when other ingredients are added.

    Bookmark   November 22, 2008 at 2:34PM
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Add a tsp or two or coconut extract, if you want more coconut flavor. That's what I do with the coconut tapioca pudding I often make. The standard recipe off the tapioca box, subbing 1 can of coconut milk for whole milk, and adding the coconut extract in place of vanilla.

    Bookmark   November 22, 2008 at 5:11PM
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The texture of that rice pudding looks perfect. To often rice pudding recipes don't result in a really creamy pudding. That one looks perfect. I will have to try it.

    Bookmark   November 22, 2008 at 5:43PM
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Actually ikom51 I was happy that coconut wasn't the predominant flavour. I much prefer vanilla over coconut in baked goods. I do keep it on hand though for Asian curries.

Granjan, the texture of this rice pudding was very creamy.


    Bookmark   November 22, 2008 at 6:18PM
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Carol Schmertzler Siegel

Looks awesome, Ann! I don't mind cardamom and Annie sent me a lot when I was making Sol's Dirt Balls for the kids in camp. Be nice to get to use it more often! I love creamy rice pudding!

    Bookmark   November 22, 2008 at 6:53PM
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I came back for more noms

nom nom nom

(any lolcats out there?)

    Bookmark   November 22, 2008 at 6:54PM
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Oh my - that sounds Heavenly!

    Bookmark   November 23, 2008 at 10:15AM
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Ann that really looks delicious. I haven't had rice pudding in years and this is definetly more "upscale" then the rice pudding that I remember as a child.:)!

    Bookmark   November 23, 2008 at 4:07PM
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oh, that looks fabulous! I can just almost taste it.

    Bookmark   November 23, 2008 at 5:37PM
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Do you think it would work with vanilla soy milk instead of the milk. I have to make a dairy free dessert

    Bookmark   November 23, 2008 at 8:56PM
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Ann, hopefully you're still checking in on this thread...

I've made the rice step and tonight will make the custard and incorporate the rice - is that ok?

Also, I couldn't find broiler proof ramekins anywhere! (saw some cute stoneware ones at the doller store for $1.50/each, but they said not broilerproof and I was scared they'd explode)

Could I use a shallow casserole type dish to make the brulee (1 large dish, instead of individual servings)?

    Bookmark   November 25, 2008 at 7:03AM
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Pauline, I don't see why not. The brulee part of the recipe is just an option. The recipe made 6 large ramekins. Three I "Brulee'd" and three I left plain. I actually liked the plain ones best, but only because I like to drizzle a little cream over my rice pudding. One of the carmelized didn't get eaten until the next day. The hardened carmelized sugar softened in the fridge. It still tasted good, but no hard crackly top to break through.


    Bookmark   November 25, 2008 at 9:08AM
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That looks sooooooooo good! I'm clipping that post, for sure. I don't remember ever eating rice pudding. I had the box mix of tapioca as a child, and liked it a lot. This looks heavenly.


    Bookmark   November 25, 2008 at 9:33AM
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Thanks Ann. I'm becoming a bit gun shy trying new recipes after my honey roll debacle.

I'm going upstairs shortly to make the custard-wish me luck!

    Bookmark   November 25, 2008 at 6:10PM
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