What do you get if you cross rice pudding with a cream brulee? Dreamy, creamy rice pudding brulee recipe, that’s what!
This is delicious comfort food – rice pudding without the skin and with crunchy sugar instead. Bliss…
Rice Pudding Brulee Recipe
Rice Pudding Brulee
- 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
Put the milk, rice and spice in a medium-sized heavy based pan and heat over moderately high heat until simmering, stirring throughout.
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.
Remove the cinnamon quill if used.
Stir in the first ¼ cup of sugar (or less, if you prefer – check the sweetness as you go) and add the vanilla.
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.)
Sprinkle the dishes with the remaining ¼ cup of sugar.
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!)
Allow the dishes to stand for a minute or two, to avoid burning the eaters’ mouths.