Coconut rice pudding brûlée from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • buttermilk
  • coconut milk
  • heavy cream
  • long grain rice
  • whole star anise
  • vanilla beans
  • raspberries
  • milk
  • sugar
  • Thai basil
  • EYB Comments

    Chill 2 hours to overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill 2 hours to overnight.

  • DKennedy on July 29, 2019

    Made this for supper club. It didn't reduce as I'd hoped. But good flavor.

  • crandall57 on May 29, 2014

    Keeps well in the refrigerator for several days without brulee; brulee when ready to eat. Use three inch ramekins and get 8 servings.

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