113.5 oz can unsweetened coconut milk, room temperature
½teaspoonground cinnamon
½teaspoonkosher salt
1vanilla podsplit open lengthways
4tablespoonsgranulated sugardivided
Fresh berries & mintoptional
Instructions
To Make Rice Pudding:
To a medium saucepan add the 1 cup of water over high heat and bring to a boil. Add 1 cup of rice to the saucepan, reduce heat to medium, and cover for 7 minutes or until water is absorbed (rice should swell but still have a bite).
In a separate medium saucepan over medium-high heat melt butter until it goes past the foaming stage and starts to turn brown. Add brown sugar and stir consistently with a wooden spoon until sugar dissolves and starts to turn into a caramel texture.
Remove from the heat and stir in a splash of coconut milk to get rid of the initial sizzle. Stir in remaining coconut milk, cinnamon, salt, and the remaining 2 cups of water. Return to the heat and bring to a boil.
Once boiling, reduce heat to medium, scrape in vanilla seeds and add the whole vanilla pod. Stir in the parboiled rice and cook uncovered for 15 minutes or until most of the liquid is absorbed. Stir occasionally to avoid sticking.
Once the rice is tender remove the rice pudding from the heat. Remove the vanilla bean pod and discard.
To Brulee Rice Pudding:
Divide the rice pudding between 4, 4-inch ramekins and let cool to room temperature, about 1 hour.
Chill in the refrigerator for at least 2 hours, and up to overnight.
Just before serving, spoon 1 tablespoon granulated sugar evenly over the surface of each rice pudding. Using a blowtorch, gently heat the sugar until it turns a dark amber color. carefully as the sugar can burn quickly.) Cool briefly, until the sugar hardens. Then garnish each with berries of your choice plus mint and serve immediately.