Rice pudding with custard topping

Rice pudding with custard topping | casaveneracion.com

It isn’t difficult to do this dish but for someone like me who still cooks rice on a trial and error basis, it took sometime to get it right.

It’s simple enough, really. Cook the glutinous rice in coconut milk with a little salt and brown sugar to taste, transfer to a baking dish, top with the custard and bake until the top is brown in spots. The way it happened, the custard was easier to make than the rice pudding. I don’t remember anymore how many times I had to add coconut milk because there were still uncooked grains after 45 minutes on the stove.

But, whatever, the result was great.

The custard is the same as the one I used for the cassava bibingka except that I totally omitted the evaporated milk and the sweetened condensed milk. Instead, I used honey + pancake syrup.

Ingredients :

2 c. of glutinous rice
about a cup of dark brown sugar
1 tsp. of salt
4-6 c. of coconut milk

For the custard:

1-1/2 c. of fresh milk
1/2 c. mixture of honey and pancake syrup (you can use honey only or pancake syrup only)
1 c. thick coconut milk
2 tbsps. of flour
2 egg yolks

Cooking procedure :

Cook the rice in coconut milk, stirring in the sugar and salt before it starts to boil. Start with only 4 cups of coconut milk and add little by little if 4 cups aren’t enough to cook the rice completely.

Transfer the cooked rice pudding to a baking dish. Do not fill up the baking dish to the brim. Allow enough space for the custard.

Prepare the custard.

Mix together the milk, honey and pancake syrup mixture, flour and coconut milk. Cook over low heat, stirring, until thick. Beat the egg yolk in a bowl, pour half of the milk-flour mixture, beat until smooth, then pour the egg mixture back into the pan. Cook over low heat for another minute or so.

Pour the custard over the rice pudding. Bake in a preheated 180oC oven until the tops are browned, about 15 minutes.

casaveneracion.com

Cool completely before cutting to make sure that both the pudding and the custard are firm enough. The slice of rice pudding in the photo above was cut while still warm and I thought the custard would run down. I was hungry, what can I say? So, if you want better looking slices of rice pudding, wait, wait and wait until the pudding is cool.

Comments

  1. Les says

    Hi Connie: your blog is just superb!! what i LOVE about it is your passion for creating and posting everything in your blog. Happy Holidays!
    ps: kindly pls. give an update of your book.

  2. says

    hi ms connie, i’ve been really excited w/ ur noche buena blog… this is it.. and i’ll be trying this one. be w8ing for more of ur recipes… thanks.

  3. grace says

    ok is this more like a “duhh!” question, but i figured it wouldn’t hurt to ask anyway…lol. Could I use long grain rice instead of glutinous?? i’m trying to mix in pinoy and american food into my christmas dinner menu…since i’ll be the only cooking i am hoping i can substitute ingredients here and there…