Coconut Cream Rice Brulee - Purebread

Coconut Cream Rice Brulee

November 15, 2016

For those who are dairy intolerant or vegan, really nice rice puddings are still an option: use coconut cream and water instead of milk. Here is a modified version of the Creamy Rice Pudding published earlier, using coconut cream.

  • Prep: 10 mins
  • Cook: 30 mins



2 tins coconut cream (800ml)

450ml water

2/3 cup arborio rice

Spices to taste: nutmeg and cardamom are nice

Up to ¼ cup caster sugar, plus ¼ cup extra for topping

1 tsp vanilla essence