Rice Blancmange (Pudding) With Caramelized Coconut – a delicious recipe with long grain rice, egg, sugar, flour, rum, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a casserole, cook rice in a big quantity of boiling water until tender, about 20 minutes. Drain and set aside.
2
In another casserole, not on heat, whip egg, sugar and flour until mixture is homogeneous. Add rum, milk and coconut milk. Stir at low heat until it thickens. Remove from the heat and incorporate the cooked rice.
3
Spread the bland mange (pudding) in individual serving dishes, cover with a plastic wrap and put in fridge.
4
Caramelized Coconut :
5
Put parchment paper on a baking sheet. Rinse coconut with hot water in a strainer while shaking it.
6
In a non-stick skillet, dissolve brown sugar in water.
7
Add coconut and cook until liquid has evaporated and coconut is golden. Spread coconut on the parchment paper and let cool.
8
When ready to serve, garnish the cold blanc mange with caramelized coconut.
418
kcal
Calories
8
g
Fat
76
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/3 cup long grain rice, 1 egg, 1/4 cup sugar, 2 tablespoons flour, and more.
Yes, Rice Blancmange (Pudding) With Caramelized Coconut falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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