Bruleéd rice pudding

Bruleéd rice pudding

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  • 3-4
  • Easy
  • 10 minutes
  • 20 minutes


  • 400 ml can coconut milk
  • ½ cup water
  • 200 g Spekko rice
  • 2 T sugar
  • 1 t vanilla extract
  • 3 T caster sugar
  • 2 nectarines, quartered
  • 2 t butter
  • 2 t honey
  • fresh coconut, grated and lightly toasted
  • condensed milk, for serving

Cooking Instructions

1. Pour the coconut milk and water into a saucepan. Add the rice, sugar and vanilla and gently boil until cooked.

2. Divide the rice pudding between ramekins or place into a large baking dish. Sprinkle over a layer of caster sugar and brûleé using a blowtorch, or grill in the oven.

3. Head a non-stick pan over a medium to high heat. Place the nectarine slices in the pan with butter and honey and cook until golden.

4. Place the nectarines on top of the pudding and add a pinch of fresh coconut. Drizzle with condensed milk.

Spekko’s exceptionally high standard of rice gives you the confidence to roll up your sleeves and get cooking. When you know you have the best rice, you can cook outside the box and try new things. You are free to put a fresh spin on the ordinary and come on a taste adventure!

Learn more about Spekko rice here.

Jacqueline Burgess Recipe by: Jacqueline Burgess
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Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

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