Coconut Rice pudding Brule

From: Chef-owner Edward Lee, 610 Magnolia, Louisville, KY.

Yield: 6 servings.

1/2 cup arborio rice
3 cups whole milk
1 cup heavy cream
1 2/3 cup coconut milk
1 vanilla bean, split
1 star anise, whole
1 1/2 cup sugar
6 tsp. muscovado sugar
18 raspberries

Combine rice with milk, cream, coconut mlik, vanilla, star anise, and sugar in a heavy-bottom pot. Keeping heat on low, simmer for 45 minutes to an hour, stirring constantly. Let rice pudding cool to room temperature, discard vanilla bean and star anise. Divide rice pudding into six ramekins and chill in the refrigerator for at least four hours or overnight.

Right before serving, spoon 1 tsp. of muscovado sugar evenly over the surface of each rice pudding. Using a torch, gently heat up the sugar until it turns a dark amber color. Repeat with the other rice puddings. Garnish with 3 raspberries for each rice pudding brulèe, and serve immediately.