Rice pudding with burnt sugar

    45 min

    This rice pudding with a Caribbean twist combines milk and coconut milk. It's a delicious alternative to traditional rice pudding.

    3 people made this

    Serves: 10 

    • 350g rice
    • 1L milk
    • 200g caster sugar
    • 200ml coconut milk
    • 500ml milk
    • 1/2 (400g) tin condensed milk
    • ground cinnamon for sprinkling

    Prep:45min  ›  Ready in:45min 

    1. Cook rice in 1L milk till softened but not dry.
    2. Meanwhile, bring the sugar to melt in a frying pan, being careful not to burn it. When turning a dark caramel colour add the coconut milk with 500ml moil and simmer till the caramel is completely dissolved.
    3. Add the caramel and condensed milk in the pan with the rice. Mix well with a wooden spoon and simmer for another 10 minutes, stirring every so often.
    4. Serve rice pudding warm or cold sprinkled with cinnamon.

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