Creamy Coconut Rice Pudding with Pistachio Brittle and Raspberries
A luxurious twist on classic rice pudding that combines creamy coconut milk with tender risotto rice, creating a rich and aromatic dessert. The addition of homemade pistachio brittle adds delightful crunch and nutty sweetness, while fresh raspberries provide bright tartness that balances the coconut's richness. Perfect for dinner parties or special occasions when you want an impressive yet comforting dessert. The risotto-style cooking method ensures each grain is perfectly creamy while maintaining a slight bite, setting this apart from traditional baked rice puddings.
Ingredients
- ¼ cups sugar
- 4 teaspoons water
- 1 ½ oz pistachios, chopped
- 1 ½ tbsp butter
- 1 cups risotto riceshort-grain rice1:1dietary
arborio or carnaroli work best
- 600 milliliters coconut milk
- 2 ½ tablespoons sugar
- 450 milliliters milk
- 7 oz raspberries
Instructions
- 1
Put sugar with water into a small frying pan and leave to melt, stirring from time to time
- 2
Once sugar syrup starts bubbling, stop stirring and leave to bubble until caramel starts turning light golden
- 3
Add pistachios while stirring
- 4
Pour pistachio brittle onto baking paper and leave to cool
- 5
Melt butter in a saucepan and add rice
- 6
Stir rice for one minute until translucent
- 7
Add a ladle of coconut milk and sugar and bring to the boil while stirring
- 8
Once rice has absorbed most coconut milk, gradually add rest of coconut milk, always a ladle at a time, stirring between each addition
- 9
Only add more coconut milk once all liquid has been absorbed
- 10
Repeat this process with milk
- 11
Break up cooled pistachio brittle
- 12
Divide rice pudding between four bowls
- 13
Top with raspberries and pistachio brittle
Tips
Watch the caramel carefully as it can burn quickly once it starts turning golden
Stir the rice constantly when adding liquid to prevent sticking and ensure even absorption
Make the pistachio brittle ahead of time as it needs to cool completely before breaking
Good to Know
refrigerate up to 3 days, brittle separately in airtight container
make brittle 1 day ahead, pudding same day for best texture
serve warm or at room temperature
Common Mistakes
stir caramel constantly to avoid burning
add liquid gradually to avoid rice becoming mushy
cool brittle completely to avoid melting on warm pudding
Substitutions
arborio or carnaroli work best
FAQ
Can I make this dairy-free?
Yes, replace butter with coconut oil and milk with additional coconut milk. The texture will be slightly different but equally delicious.
What if I don't have risotto rice?
Short-grain rice like sushi rice works well. Avoid long-grain rice as it won't achieve the same creamy texture.
How long does the brittle keep?
Store in an airtight container for up to 1 week. Keep separate from pudding to maintain crunch.