Coconut and rice créme caramel
Take the risk, prepare and taste this delicious coconut and rice créme caramel.
ingredients
1 cup Extra long grain rice Verde Valle®
1 cup sugar
1 can evaporated milk
6 eggs
½ cup coconut, grated
1 ½ cups coconut cream
PREPARATION
For caramel: MELT sugar in a pot until it dissolves and takes an ambar color. Pour in a container tilting corners. For créme caramel: BLEND evaporated cream, eggs, coconut cream, pour it in a bowl with cooked rice and grated coconut. POUR the mixture over the caramel. COVER with aluminium paper. BAKE AT 200ºC at a double boiler for 1 hour or until the créme gets solid. COOL completely and refrigerate for a day, preferencially. TAKE AWAY from container before serving.
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