Rice Blancmange with Caramelized Coconut

Name: Rice Blancmange with Caramelized Coconut
Prep time: 20 min
Cook time: 30 min
Total time: 110 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 1 cup short-grain rice (rinsed); 400 ml coconut milk (full-fat); 2 cups whole milk; 1/2 cup sugar; 1 tsp vanilla extract; 1/4 tsp salt; 1 cup shredded coconut (unsweetened); 1/2 cup sugar; 1 tbsp water

110 min 6 servings Medium

All Recipes

Delightful rice blancmange topped with crunchy caramelized coconut, perfect for a sweet treat.

Prep

20 min

Cook

30 min

Total

110 min

Servings

Difficulty

Medium

Blancmange is a classic dessert that many cultures have adopted and adapted over the years. This version, featuring rice and caramelized coconut, brings a delightful twist to the traditional blancmange, making it rich in texture and flavour. The dish combines the creamy consistency of rice cooked in coconut milk with the sweet crunch of caramelized coconut, creating a harmonious balance that is both comforting and exotic. Whether enjoyed as a dessert or a sweet snack, this rice blancmange is sure to satisfy your sweet cravings.

Ingredients

Servings

Blancmange

Caramelized Coconut

Instructions

Cook the rice

In a medium saucepan, combine the rinsed rice, coconut milk, whole milk, sugar, vanilla extract, and salt. Bring to a boil over medium heat.

Pro tip: Stir frequently to prevent the rice from sticking to the bottom.

Simmer the rice

Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is very tender and the mixture is thickened.

Pro tip: Check the consistency; it should be creamy, not runny.

Cool the blancmange

Transfer the rice mixture to a bowl, cover with plastic wrap, and let it cool to room temperature. Refrigerate for at least 1 hour.

Pro tip: Press the plastic wrap directly onto the surface to prevent a skin from forming.

Prepare caramelized coconut

In a small pan, combine the shredded coconut, sugar, and water. Cook over medium heat, stirring constantly until the sugar has dissolved and the coconut is golden brown, about 5-7 minutes.

Pro tip: Watch closely to avoid burning the coconut.

Cool the coconut

Spread the caramelized coconut on a parchment-lined baking sheet to cool completely.

Pro tip: Breaking up any clumps as it cools will keep it evenly crunchy.

Assemble and serve

Serve the chilled blancmange in bowls topped with a generous sprinkle of caramelized coconut.

Pro tip: Add fresh fruit for an extra layer of flavour.

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Tips & Tricks

<ul><li>Use full-fat coconut milk for a richer flavour.</li><li>Ensure the rice is cooked until very tender for a smooth texture.</li><li>Toast the coconut until golden brown for maximum flavour.</li></ul>

Serving Suggestions

This rice blancmange with caramelized coconut is best served chilled, allowing the flavours to meld together beautifully. Pair it with a scoop of vanilla ice cream for an extra indulgent treat. To store, keep it in an airtight container in the refrigerator for up to three days. The caramelized coconut can be made ahead and stored separately at room temperature, which will maintain its crunch.