Last week we were without electricity for three days, so on Saturday evening when the electricity was restored it was too late to go shopping.

On Sunday I wanted to make a dessert but unfortunately there was no fresh milk, no eggs, no butter, no heavy cream (you get the point), so  I opened the closet and found a can of evaporated milk, a can of coconut milk, rice flour and sugar.   What I made was a combination of Crème caramel and Kazan Dipi.    Kazan dipi is very different to what I have made and uses chicken breast in the dessert.

Although I was very skeptical when making it, it turned out amazing.   I prepared a caramel which I spread on the baking tin and then the pudding was added on top of the caramel.   By the time the cream is added the caramel crystalizes but while baking it in the oven the caramel melts again and when bubbling it infuses the pudding with the caramel flavour.    The texture of the pudding was pleasantly elastic but it was creamy,  refreshing, voluptuous, delicately flavored, subtly sweet as well as luscious.

Caramelized Rice Pudding, recipe by Ivy

Preparation time: 2 minutes
Cooking time: 10 minutes + 25 minutes
Serves: 10 – 12

For the caramel

1 cup sugar
1 tbsp lemon juice
3 tbsp water

For the Pudding

1 ½ cups rice flour
1 cup sugar
400 ml coconut milk
400 ml evaporated milk
400 ml water
½ tsp mastic (already pounded with sugar)
2 tbsp orange blossom water


In a non stick frying pan add the sugar, water and lemon juice and bring to boil. Lower heat and stir constantly until the sugar starts turning brown. Empty caramel syrup into a 28 cm / 11 inch baking tin and spread it quickly with a spoon, while hot.  (Make sure to fill frying pan immediately with water as the caramel will get stiff and will be difficult to clean).

In a saucepan, add the coconut milk, evaporated milk, water, sugar, mastic, rice flour and mix to combine.

Put on the heat mixing it continuously with a balloon whisk, until the mixture reaches boiling point.

Preheat oven at 180 C / 350 F.   Pour the pudding on top of the caramel and bake for about 25 minutes or until it begins to bubble.

Remove from the heat and set aside to cool.

To serve, wet a flat bowl with orange blossom water – cut into pieces and ‘flip’ the pieces on the bowl – the caramelized part should be on top.   Refrigerate for a few hours.

Serve as it is but it is more delicious served with either Whipped Cream or “Kaimaki” Ice Cream and Marinated Strawberries in Brandy.

Note:  Kaimaki is a Greek ice cream flavoured with mastic and sahlep.


This recipe is linked to my event Creative Concoctions #3:    Desserts.

You can still send your creative desserts until the 6th of May.

Kopiaste and Kali Orexi!

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20 Comments on Caramelized Rice Pudding

  1. υπέροχη πουτίγκα, θέλω!!!!!!
    My recent post Ανοιξιάτικα ρολάκια λαχανικών

  2. Rosa says:

    Mmmhhh, that looks terrific! I bet it would be very successful at home.



  3. Priya says:

    Wow wat an irresistible spread, pudding looks truly fabulous..
    My recent post Horsegram Chops

  4. 3 days without electricity…oh…that would be a real pain on the neck for me and would probably kill my husband…;-1
    The rice pudding looks really great!
    My recent post Egg Salad with Wholewheat Croutons and Salsa Verde

  5. Reeni says:

    The way you describe the caramel is irresistible! I feel bad that you had to go so long without electric! I'm glad it's back.

  6. natalia says:

    Ciao Ivy ! I’d just love it ! It’s my preferred dessert !
    natalia recently posted..TWD – Basic Marble Loaf CakeMy Profile

  7. Demetra Lambros says:

    Very resourceful, Ivy! I will keep this in mind for those days where suddenly the loss of electricity, by necessity, leads one down new and unknown gastronimcal paths… Thank you! ;-)

  8. Eftychia says:

    This dessert sounds delicious, and easy to make as well! I love creating tasty recipes from ingredients I have at home. In your recipe I can smell the mastic and the blossom water :-)!

  9. sweetlife says:

    3 day wout power, so your creative spin on this sweet treat!! love the caramel sweetlife
    My recent post Curious George Celebrates Hispanic Heritage and Latina Moms with a Mother’s Day Surprise

  10. australia says:

    Thank you for this article. That’s all I can say. You most definitely have made this blog into something special. You clearly know what you are doing, you’ve covered so many bases.Thanks!

  11. Caffettiera says:

    Three days without electricity! poor you! Often the best dishes are born out of an empty pantry. This looks like one of them.

  12. What a delicious recipe! It makes me think of my husband because I know he'd love it.
    *kisses* HH

  13. 5starfoodie says:

    The rice pudding sounds just heavenly with that caramel topping!

  14. Banana Wonder says:

    Love it! You are so creative and resourceful! I have had Kazan dipi once in thessaloniki and enjoyed it for breakfast (although I'd take bougatsa over it ANY DAY) :-) Still tasty :-) I bet your fusion was amazing.

  15. Jessica says:

    This looks great! Just came across your wonderful blog & am a new follower!
    – Jessica @

  16. […] Caramelized Rice Pudding: Having just a few ingredients in my pantry I improvised and made a luscious pudding using rice flour and two kinds of canned milk (evaporated and coconut milk), combining two of my favourite desserts: Crème caramel and Kazan Dipi. […]

  17. Peter G says:

    Oh wow! Ivy this is great thinking on your behalf with only limited foods and resources…plus there is caramel too!
    My recent post A Little Absent

  18. elly says:

    Sounds and looks delicious – anything with coconut milk wins me over. What a delicious result of being so resourceful!
    My recent post 30 by 30- Pozole and Happy Cinco de Mayo!

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