Rice pudding with custard topping
Print this holiday recipe!
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.
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.
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Ang sarap naman nito! How thick should the custard be? Don’t think I could wait to cool it off before slicing
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.
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.
Parang biko with cassava topping ^_^ Sarap !
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…
grace, you can’t mold long grain rice.
hello connie, i followed the recipe with a little twist with the custard.instead i used evaporated milk and condensed with milk and vanilla.however instead of 15 min it took around 1 1/2 to form.it taste good and my family asked where did i get this idea.thanks to you. but since it’s my first time the sides were a bit dark compared to the center, and the bottom part of the sides sticks to the pyrex. any suggestions for this? and one last instead of baking it can i steam it instead? thank you so much for giving such wonderful ideas for this season.
1 1/2 hours, drew? you custard would have been burned by then at that temperature.
steaming won’t brown the topping.
yup,i thought so, but surprisingly it didn’t..at 15 min the custard wasn’t brown yet.i was poking it with a knife, but the custard was still sticking to the knife..but the bottom part of the rice sticks to the pyrex.maybe i need more practice with baking.thanks a lot
Hai Connie,
My friend cook the rice puding different way. She cook the glutinous rice with coconut milk in rice cooker the way you cook rice. Then she made the caramel on the stove. When the glutinous rice cooked, mix it to the caramel then you put it in the oven dish. in that way, you don’t have to worry that some part are not cook.
hi connie!
i made this yesterday and it’s so yummy! i love the custard topping. only thing is my rice became too oily from the coconut milk. i had to place wax paper underneath it to absorb the oil. wonder what i did wrong?
ms connie… png how many servings ito?
Susan, so there is no topping?
Redge, if you got oil, that means the coconut milk was cooked too long. Actually, I don’t think that’s so bad. It’s like biko with a custard topping.
Joeann, for about 12 people.
ty! btw, hapi new year to u and ur family! thanks for ur wonderful recipes!