Rice Pudding Flan

Into a skillet over medium heat, add 1 cup of sugar and, with a spatula, stir nonstop until it forms a caramel sauce. 

When that happens, keep stirring nonstop and gradually add ½ cup of water. 

After that, keep stirring until caramel has fully dissolved and reaches a smooth texture. 

Transfer all this syrup to a 20cm pudding mold and set it aside. 

Now, into a saucepan over medium heat, add 1 tablespoon of butter, the cloves and the cinnamon, cook it all for 2 minutes.

Then add the rice and stir again with the spatula.

Once that’s done, add 2 ½ cups of water and let it boil until rice water evaporates. 

Once water has fully evaporated, remove the cinnamon, the cloves and add 1 liter of milk, the grated coconut, then mix well.

After mixing, add the condensed milk, the table cream, the coconut milk and with the spatula, mix it all together very well again.

Now dissolve the unflavored gelatin powder in 12 tablespoons of water and hydrate for 1min, then take it to a microwave for 30 seconds or to a double boiler until fully dissolved.

Transfer the dissolved gelatin to our mixture in the saucepan, mix with the spatula and let it all cook for 5 minutes.

Finally, add the vanilla essence and stir well for another 5 minutes.

Once it has cooked through, turn off the heat and transfer this mixture to the pudding mold with the caramel. Use a scoop to evenly spread the rice cream around the mold. 

Take mold to the fridge for 5 hours. 

After that, unmold your rice pudding flan onto a nice serving plate and serve.