Creamy coconut rice ramekins with roasted plums and cacao nib crunch
An original dessert with a soft, comforting texture: individual ramekins of creamy rice cooked in coconut milk and milk, scented with vanilla and cinnamon, topped with juicy roasted plums and a quick cacao nib and sunflower seed crunch.
Ingredients
- 120 g short-grain rice (enjuagado)
- 300 ml whole milk
- 400 ml coconut milk (without endulzar)
- 70 g sugar (divided)
- 1 g fine salt
- 1 unit cinnamon stick
- 5 ml vanilla extract
- 2 units egg yolks
- 400 g red plums (cut in wedges)
- 30 g honey
- 15 ml lemon juice
- 25 g cacao nibs
- 30 g sunflower seeds
- 20 g butter
- 5 ml coconut oil (for engrasar)
- 1 g ground cinnamon
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Grease 6 small ramekins with the coconut oil and set aside.
- 2
Place the red plums on a small baking tray. Toss them with the honey, lemon juice, and ground cinnamon. Roast for 18 to 20 minutes at 200 °C / 400 °F, until tender and juicy. Set aside.
- 3
Meanwhile, place the short-grain rice, whole milk, coconut milk, 50 g (1/4 cup) of the sugar, fine salt, and the cinnamon stick in a saucepan. Bring to a gentle boil over medium heat; then reduce the heat and cook for 20 to 25 minutes, stirring often, until the rice is very tender and the mixture is creamy.
- 4
Remove the cinnamon stick. Add the vanilla extract and mix well.
- 5
In a small bowl, whisk the egg yolks with the remaining 20 g sugar until combined. Add 3 tablespoons of the hot rice mixture to the yolks to temper them, whisking constantly. Return this mixture to the saucepan and cook for 2 more minutes over low heat, stirring, without letting it boil vigorously.
- 6
Divide the creamy rice among the greased ramekins. Bake them for 8 minutes at 180 °C / 350 °F so they set slightly without drying out.
- 7
For the crunch, melt the butter in a small skillet over medium heat. Add the sunflower seeds and toast for 2 minutes. Add the cacao nibs and stir for 1 minute more, until fragrant. Remove from the heat and let cool so it becomes crisp.
- 8
Serve each warm ramekin topped with roasted plums and finish with the cacao nib and sunflower seed crunch.
Chef tips
If you prefer an even silkier texture, stir the rice frequently during cooking to release more starch. The plums can be roasted ahead and served warm or at room temperature.
Substitutions
You can replace the plums with apricots or nectarines. Sunflower seeds can be swapped for pumpkin seeds for a different crunch. For a less sweet profile, slightly reduce the sugar in the rice.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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