We all love creamy dishes. And now those who need to avoid dairy can come back for seconds

Yummy chocolate rice pudding brûlée. Your heart will melt the moment you crack through the crunchy layer of sugar and reach the creamy, soft rice.

Enough for 6 – 8

• 215 g (250 ml) Arborio rice

• 2 x 400 ml tins coconut milk

• 200 ml water

• 50 g (60 ml) caster sugar

• 50 g (60 ml) soft brown sugar

• 1 vanilla pod, cut open and seeds scraped out, or 10 ml vanilla essence


• 60 ml cocoa powder

• 50 g (60 ml) brown sugar

Place rice, coconut milk, water, caster and brown sugars and vanilla seeds in a medium-sized pot. Bring to the boil over medium heat while stirring continuously with a wooden spoon. Lower heat so mixture simmers gently and cook for about 15 – 20 minutes or until rice is soft and creamy. Stir every 3 minutes. Remove from heat.

Topping Heat oven’s grill element until red hot. Add cocoa to cooked rice mixture and mix well. Pour mixture into a 20 x 12 cm oven-proof dish. Sprinkle over brown sugar and place under grill for 8 – 10 minutes, until sugar is golden brown.

Chocolate rice pudding brûlée Chocolate rice pudding brûlée
PHOTO: Donna Lewis

Dairy-free milk puddings

Here is a few recipes

Vanilla egg custard

Floating island cake

Milk tart ice cream

Sago pudding with raspberry and meringue

Edition SARIE FOOD April / May 2014 | Story Dairy-free milk puddings|Recipe Chocolate rice pudding brûlée