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Rice pudding brûlée

Rice pudding

Ingredients 10
Servings 5
Time 20 min


  • 2
    eggs, separated
  • 125
  • 375
    cooked leftover rice
  • 500
    coconut milk or full-cream dairy milk
  • 1,2
    ground cardamom
  • 5
    vanilla essence
  • pinch of salt
  • TOPPING (optional)
  • castor sugar
  • desiccated coconut and/or cherries


about 30 min

Preheat the oven to 180°C. Grease an ovenproof dish or 5 ramekins with non-stick spray.

1. Beat the egg yolks and sugar together until pale in colour and thickened

2. Heat the rice, coconut or dairy milk, ground cardamom and vanilla essence in a saucepan until warm.

3. Add a little of the rice mixture to the egg yolk mixture. Return the yolk/rice mixture to the sauce-pan and mix. Stir for 5-7 minutes over low heat until the mixture has thickened slightly. Let it cool for 5 minutes, stirring continuously.

4. Add the salt to the egg whites and whisk into stiff peaks form. Fold into the rice mixture and spoon into the prepared ovenproof dish or ramekins.

5. Bake for 20 minutes or until set. Eat while warm.

6. Topping: If you’re making the caramelised sugar topping, let the pudding cool, sprinkle the sugar over and brown in the oven or with a blow torch. Sprinkle the coconut over and garnish with cherries (if using).



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