Chocolate rice pudding brûlée

Prep 0 h : 0 m
Cook 0 h : 40 m


  • For the pudding

    215g arborio rice

    800ml tinned coconut milk

    200ml water

    4 tbsp caster sugar

    4 tbsp soft brown sugar

    2 tsp vanilla essence

    For the topping

    4 tbsp each cocoa powder and brown sugar


  • Place all the ingredients for pudding in a medium-size pan. Bring to the boil over medium heat while stirring continuously with a wooden spoon. Lower the heat and cook until rice is creamy, 15-20 mins, stirring often.

    To make the topping, preheat grill until red hot. Add cocoa to cooked rice mixture and mix. Pour mixture into a 20x12cm oven-proof dish. Sprinkle over brown sugar and place under grill for 8-10 mins, until sugar is golden brown.

    Serve hot.