A rich, creamy dessert with caramel, coconut 🥥, and vanilla flavor.
Easy to prepare, perfect for family dinners, celebrations, or simply to treat yourself.
Smooth texture + sweet caramel = a recipe everyone will love 😍
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📌 Ingredients:
For the caramel:
200 g sugar
130 ml water
For the rice pudding mixture:
1 tbsp butter
1 cinnamon stick
A few cloves
230 g rice
600 ml water
800 ml milk
60 g shredded coconut
395 g sweetened condensed milk
200 g heavy cream
200 ml coconut milk
24 g unflavored gelatin (pre-hydrated as per package instructions)
1 tsp vanilla extract
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🍴 Preparation:
1. Caramel:
In a saucepan, melt the sugar until golden brown.
Gradually add the water while stirring continuously.
Pour the caramel into a mold and set aside.
2. Cook the rice:
In another pot, melt the butter with cinnamon stick and cloves.
Add the rice and sauté for about 2 minutes.
Pour in 600 ml water, cover, and cook until the liquid is fully absorbed.
Remove the cinnamon stick and cloves.
3. Cream mixture:
Add to the cooked rice: milk, shredded coconut, condensed milk, heavy cream, and coconut milk.
Stir well and cook until the mixture starts boiling gently.
4. Finish:
Stir in the hydrated gelatin and vanilla extract.
Mix well, then pour everything into the caramelized mold.
Refrigerate for 5 hours until set.
5. Serve:
Carefully unmold the dessert.
Enjoy a creamy, smooth, and flavorful rice pudding flan 😍.
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a creamy rice pudding dessert. Very easy to make and absolutely delicious. In a saucepan, I place 200 gram of sugar and stir until it melts completely. Then, I gradually add 130 ml of water while stirring constantly. I love preparing it for special moments with my family. After that, I pour the caramel into a mold just like the one I’m using here. In another pan, I melt 1 tbsp of butter with a few cloves and a cinnamon stick. I stir gently until the butter has fully melted. Next, I add 230g of rice and saut for about 2 minutes. When it reaches this stage, I pour in 600 ml of water, cover the pan, and let it cook until the liquid has completely evaporated. Once the rice is cooked, I remove the cinnamon stick and the cloves. Then, I add 800 ml of milk and 60 g of shredded coconut. I stir lightly to combine. The recipe continues with 395 gram of sweetened condensed milk, 200 g of heavy cream, and 200 ml of coconut milk. After adding everything, I keep stirring until the mixture starts to boil. At this point, I add 24 g of unflavored gelatin, already hydrated. To finish, I add 1 teaspoon of vanilla extract and stir again. Carefully, I pour everything into the caramelized mold prepared earlier. Then I place it in the refrigerator for about 5 hours. This rice pudding will become the perfect dessert for any occasion. Whether it’s for a family dinner, a celebration, or simply to satisfy a craving, it’s always a hit. Don’t forget to tell me in the comments which city or country you’re watching from. And click the like button to support the page. I’m sure you’re going to love this recipe. Thank you for watching until the end. See you next time.
Dining and Cooking