Best Rice Blancmange Pudding With Caramelized Coconut Recipes

Rice Blancmange (Pudding) With Caramelized Coconut image

Provided by Boomette

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup long grain rice
1 egg
1/4 cup sugar
2 tablespoons flour
2 tablespoons rum (optional) or 2 tablespoons coconut rum (optional)
2 cups milk, warm
1 cup coconut milk
1 cup shredded coconut
2/3 cup brown sugar
1/3 cup water

Steps:

In a casserole, cook rice in a big quantity of boiling water until tender, about 20 minutes. Drain and set aside.
In another casserole, not on heat, whip egg, sugar and flour until mixture is homogeneous. Add rum, milk and coconut milk. Stir at low heat until it thickens. Remove from the heat and incorporate the cooked rice.
Spread the bland mange (pudding) in individual serving dishes, cover with a plastic wrap and put in fridge.
Caramelized Coconut :.
Put parchment paper on a baking sheet. Rinse coconut with hot water in a strainer while shaking it.
In a non-stick skillet, dissolve brown sugar in water.
Add coconut and cook until liquid has evaporated and coconut is golden. Spread coconut on the parchment paper and let cool.
When ready to serve, garnish the cold blanc mange with caramelized coconut.

Nutrition Facts : Calories 408.1, Fat 18.1, SaturatedFat 14.8, Cholesterol 46.6, Sodium 127.2, Carbohydrate 57.7, Fiber 2, Sugar 41.7, Protein 6.5

Coconut Rice Pudding image

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

1-1/2 cups uncooked medium grain rice
2-1/4 cups water
1 tablespoon brown sugar
1 tablespoon butter
2 cinnamon sticks (3 inches)
1 teaspoon salt
1 teaspoon grated lemon zest
2 cups whole milk
1 can (14 ounces) sweetened condensed milk
1 can (13.66 ounces) coconut milk
1/2 cup raisins
1/4 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted

Steps:

In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

Nutrition Facts :

Salted-Caramel Rice Pudding image

Provided by Samantha Seneviratne

Time 35m

Yield 4 to 6 servings (about 3 cups)

Number Of Ingredients 11

4 cups whole milk, plus more as needed
1/3 cup jasmine rice
1/4 cup dark brown sugar
Pinch of kosher salt
2 large egg yolks
1 teaspoon pure vanilla extract
1/4 cup granulated sugar
1/3 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
3/4 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt

Steps:

Prepare the rice pudding: In a medium pot, combine the milk, rice, brown sugar and salt. Bring to a boil over high, then reduce to a simmer and cook, stirring often, until the milk has reduced and become creamy and the rice has swollen, about 20 minutes. (Cook a few minutes more if you like a thicker pudding.) You'll be able to see the rice on the surface of the pudding. The mixture will look loose, but it will continue to thicken as it cools. Remove from the heat.
In a medium bowl, whisk the egg yolks with a few spoonfuls of the hot pudding. Add about 1 cup more pudding, little by little, then stir the yolk mixture back into the pudding. Stir in the vanilla. Cool slightly, then transfer to a serving bowl, cover and chill until cold, about 3 hours.
Prepare the caramel: In a small saucepan, combine the sugar and 2 tablespoons water. Cook over medium heat, carefully swirling the pan to cook evenly without stirring, until the mixture starts to darken in spots, about 5 to 7 minutes. Cook until the caramel is a deep amber, 1 or 2 minutes. Immediately add the cream and butter, and stir to combine. Cook until the mixture is uniform and creamy, about 1 minute more. Stir in the vanilla and salt. Set aside until cooled to room temperature, about 20 minutes. It will thicken as it cools.
Once the pudding is cold, you can adjust the consistency by adding a bit more milk. Just before serving, add the caramel to the cold rice pudding and swirl it through without fully combining.