Coconut rice pudding


  • 150 g parboiled rice
  • 200 g of milk
  • 150 g of coconut milk
  • 50 g of cream
  • 4 g of cinnamon
  • Caramelising sugar


To prepare this recipe, begin by adding all the ingredients in a bag.

Vacuum pack and cook the mixture in the SmartVide sous-vide cooker at 85°C for 3 hours. After 3 hours, cool.

Once cooled, remove the mixture from the bag and mix well to achieve a homogeneous mixture.

To serve, the rice pudding can be warm or cold.

Finally, place the rice pudding in a bowl or on a plate and caramelise it with a blowtorch.

In this recipe, the vacuum cooking technique helps to obtain a standardised product, with more marked aromas and nuances.

Notes from the chef