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Brown Rice Coconut Pudding

Rice, a staple in most Asian homes, makes for a great dessert. When contemplating dessert recipe inspiration, Chef Nick Liu of DaiLo restaurant reached into his pantry for brown rice and reinvented one of his favourite classical European desserts, rice pudding, by adding some Asian flair and flavours.

Brown Rice Coconut Pudding




Yield
Makes 8 servings.
Prep Time
15 min
Cook Time
45 min
Total Time
1 h


Ingredients

Brown Rice:

  • 2 cups (500 mL) U.S. medium grain brown rice
  • 1 cup (250 mL) water
  • 1 cup (250 mL) coconut milk
  • 1/2 stick cinnamon
  • 2 piece star anise
  • 1 Jasmine tea bag (optional)

Coconut Custard:

  • 8 egg yolks
  • 1/2 cup (125 mL) sugar
  • 1 1/4 cups (300 mL) cups coconut cream
  • 1 1/4 cups (300 mL) milk
  • cooked brown rice

Palm Sugar Caramel:

  • 1/2 cup (125 mL) water
  • 2 cups (500 mL) dark coconut palm sugar
  • 1 orange, peeled zest
  • 1 oz (30 g) Grand Marnier
  • 1 tsp (5 mL) salt

Toasted Coconut Chips:

  • 1 cup (250 mL) coconut chips

Directions

Brown Rice:

  1. Place all ingredients in a rice cooker and follow manufacturer’s instructions. Remove from rice cooker and discard cinnamon, star anise and tea bag.

Coconut Custard:

  1. Combine the egg yolks and sugar in a stainless steel bowl and whisk together until thick and pale. In a heavy-based saucepan, combine the coconut cream and milk and bring to a boil then remove from heat. Pour the boiled coconut cream mix into the egg yolk and whisk together. Pour the mixture into the saucepan and cook on medium heat, stirring constantly with a wooden spoon until it coats the back of the spoon. Add cooked brown rice and cook for 2 minutes while stirring. Transfer rice pudding into a bowl and place in the fridge to cool for at least an hour before use.(Note: if you use Omega eggs, which tend to have very yellow yolks, the rice will turn yellow in colour)

Palm Sugar Caramel:

  1. Combine all ingredients in a heavy-based pot and place on the stove-top over medium heat. Bring to a boil and reduce for 10 minutes. Remove from heat and allow to cool. (This will make approximately 3/4 cup of caramel. The recipes calls for 1 tbsp caramel per serving, but it can be adjusted to preference.)

Toasted Coconut Chips:

  1. Preheat oven to 350°F (180°C). Spread the coconut chips in a single layer on a cookie sheet and place in oven for 10 minutes. Remove from oven and cool.

The Assembly:

Lay out 8 dessert bowls and ladle the rice pudding in the centre of each bowl, filling half way. Spoon approximately 1 tbsp (or more) of caramel on top. Garnish with coconut chips and enjoy!

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