What do you get if you cross rice pudding with a cream brulee? Dreamy, creamy rice pudding brulee recipe, that’s what!
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This is delicious comfort food – rice pudding without the skin and with crunchy sugar instead. Bliss…
Rice Pudding Brulee Recipe
Rice Pudding Brulee
This is delicious comfort food – rice pudding without the skin and with crunchy sugar instead. Bliss…
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Ingredients
- 1.25 litres milk 5 cups
- 2/3 cup arborio rice
- Either a cinnamon quill or a pinch of ground nutmeg, cardamom or other spice of your choice
- Up to ¼ cup caster sugar you’ll probably need significantly less!
- 1 tsp vanilla essence
- Up to ¼ cup extra caster sugar for topping
Instructions
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Put the milk, rice and spice in a medium-sized heavy based pan and heat over moderately high heat until simmering, stirring throughout.
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Reduce the heat to low and simmer gently, uncovered, for about 30-45 minutes or until the rice is tender and the mix is thick.
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Remove the cinnamon quill if used.
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Stir in the first ¼ cup of sugar (or less, if you prefer – check the sweetness as you go) and add the vanilla.
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Mix well and spoon into heatproof small dishes. This will serve 5-6 as it is very rich. If proceeding to grill the tops, allow the mix to cool completely. (You can also serve as is, without the brulee topping, if you wish.)
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Sprinkle the dishes with the remaining ¼ cup of sugar.
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Preheat the grill to high, and place the dishes under it for a minute or two until the sugar caramelises. (Or if you have a blowtorch of the kitchen variety, go for it!)
Recipe Notes
Allow the dishes to stand for a minute or two, to avoid burning the eaters’ mouths.
