CREME BRULEE RICE PUDDING
Creme brulee meets rice pudding for a dessert combining the best of both worlds.
Provided by Rice Select
Categories Trusted Brands: Recipes and Tips RiceSelect
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Grease 6 (4 oz.) ramekins.
- In saucepan, combine milk and whipping cream. Cut vanilla bean lengthwise and scrape vanilla bean seeds into saucepan; add vanilla beans and salt. Bring to a low boil.
- In bowl, whisk together eggs, egg yolks, cinnamon, rice, and 1/2 cup sugar.
- Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into the egg/rice mixture, whisking constantly.
- Pour or ladle into prepared ramekins; place ramekins on a large baking sheet and place on oven rack; carefully pour enough hot water to reach halfway up the sides of the ramekins. Bake until edges are set and centers are still slightly jiggly when shaken, approximately 25 minutes.
- Remove ramekins from water bath and place on rack to cool for at least 10 minutes.
- Cover; chill at least 3 hours. When ready to serve, remove from refrigerator and sprinkle remaining sugar evenly over tops. Broil 5-6 inches from heat until sugar evenly melts and becomes a caramel color.
- Remove from oven and serve immediately. (Sugar may also be browned using a professional culinary torch.)
Nutrition Facts : Calories 575.4 calories, Carbohydrate 59 g, Cholesterol 305.7 mg, Fat 34.4 g, Fiber 0.5 g, Protein 9.3 g, SaturatedFat 20.1 g, Sodium 104.5 mg, Sugar 28.1 g
MY MUM'S RICE PUDDING BRULEE
This is just divine. It's a real cross between rice pudding and a creme brulee. I give you the recipe, just as my Mum gave it to me. I think that originally (in the 60's) it was an Arabella Boxer one. It's so good, it's been cooked in my family for over 30 years. Kate in Katoomba
Provided by Kate in Katoomba
Categories Dessert
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Put rice in small pan and cover with boiling water and cook for 4 minutes.
- Drain and rinse under the hot tap.
- Put milk in pan with the vanilla and bring to the boil.
- Put rice and milk into a covered casserole dish and bake in a moderate oven for 30 minutes.
- Cream butter and sugar until smooth and creamy, add egg yolks and beat.
- Take rice out of oven, and turn oven down a fraction.
- Add egg mix mixture to the rice and beat together with a fork.
- Butter a souffle dish, pour in rice mixture and set in a pan of hot water in the oven and cook for a further 40 minutes.
- Remove and cool.
- When quite cold, cover top generously with caster sugar and put under a very hot grill until sugar turns golden brown.
- Chill and serve with thin cream.
CAROLINA RICE PUDDING BRûLéE FROM SARA FOSTER'S SOU
Humble rice pudding gets a serious makeover with the addition of flavorful, fat-grained Carolina Gold rice and a glassy, sugared brûlée crust. Not tried yet, sounds great! I am not familiar with "Carolina Gold" rice, so will just use long grain.
Provided by nktx54
Categories Dessert
Time 1h
Yield 6 oz servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Lightly grease six 6-ounce ramekins and place on a rimmed baking sheet.
- In a heavy-bottomed saucepan, bring the milk to a low simmer over medium heat with the rice, vanilla bean and reserved seeds, and salt. Raise the heat to medium and cook, uncovered, stirring occasionally, until the rice is tender and the mixture is thick and creamy, 20 to 25 minutes.
- Remove from the heat and discard the vanilla bean. Add the heavy cream and granulated sugar and stir until the sugar dissolves. Cool slightly, then stir in the egg yolks, butter, nutmeg, and cloves.
- Divide the pudding evenly between the prepared ramekins and bake for about 20 minutes, until slightly puffed but still soft in the center. Remove from the oven.
- Preheat the broiler or prepare a small kitchen torch. Sprinkle each pudding evenly with about 1 tablespoon of the natural cane sugar. If using a broiler, place under the broiler in the upper third of the oven until the sugar caramelizes, rotating the baking sheet to evenly brown, 1 to 2 minutes. If using a kitchen torch, torch each pudding individually to caramelize the sugar, being careful to keep the torch at the distance recommended by the manufacturer. Serve warm.
Nutrition Facts : Calories 483.7, Fat 26.2, SaturatedFat 15.5, Cholesterol 204.6, Sodium 373, Carbohydrate 54.9, Fiber 0.3, Sugar 29.3, Protein 8.3
CAROLINA RICE PUDDING BRûLéE
Provided by Sara Foster
Categories Rice Dessert Bake Spice Vanilla Party Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes six 6-ounce servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Lightly grease six 6-ounce ramekins and place on a rimmed baking sheet.
- In a heavy-bottomed saucepan, bring the milk to a low simmer over medium heat with the rice, vanilla bean and reserved seeds, and salt. Raise the heat to medium and cook, uncovered, stirring occasionally, until the rice is tender and the mixture is thick and creamy, 20 to 25 minutes.
- Remove from the heat and discard the vanilla bean. Add the heavy cream and granulated sugar and stir until the sugar dissolves. Cool slightly, then stir in the egg yolks, butter, nutmeg, and cloves until the butter melts.
- Divide the pudding evenly between the prepared ramekins and bake for about 20 minutes, until slightly puffed but still soft in the center. Remove from the oven.
- Preheat the broiler or prepare a small kitchen torch. Sprinkle each pudding evenly with about 1 tablespoon of the natural cane sugar.
- If using a broiler, place under the broiler in the upper third of the oven until the sugar caramelizes, rotating the baking sheet to evenly brown, 1 to 2 minutes. If using a kitchen torch, torch each pudding individually to caramelize the sugar, being careful to keep the torch at the distance recommended by the manufacturer. Serve warm.
MOM'S BAKED RICE PUDDING
I love this rich pudding. It is not a dieter's friend but I have lightened it up from time to time. What makes this special is the short grain rice, whole milk and butter. Comfort food at its finest.
Provided by GaylaV
Categories Dessert
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Turn oven to 325F and grease large casserole dish.
- Pour in first 5 ingredients and stir well. It will look like a lot of milk but it isn't too much.
- If you want raisins and cinnamon stir it in now. I never put them in as my family prefers it without.
- Dot the top of the ingredients with chunks of butter.
- Bake for 2-3 hours. Stir every 15 minutes for the first hour and then just let it cook. Check it at 2 hours and if it is getting dry add another cup of milk and stir. Taste test to be sure rice is cooked.
- It will get a nice brown skin on top. You can remove it but I like to stir it in as I serve it. It is very flavourful.
- Enjoy!
Nutrition Facts : Calories 244.4, Fat 10.3, SaturatedFat 6.2, Cholesterol 29.8, Sodium 407.7, Carbohydrate 31.2, Fiber 0.3, Sugar 21.8, Protein 6.6
LARRY FORGIONE'S RICE PUDDING CRèME BRûLéE
Provided by Larry Forgione
Categories Milk/Cream Rice Dessert Broil Fall Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 6
Steps:
- Bring the milk to a boil. Add the rice, vanilla bean, cinnamon stick, and sugar and reduce heat to a simmer. Cook until rice is tender (approx. 40-50 minutes), taking care not to overcook. Cool.
- Pour the pudding into a large ovenproof dish (11x8x2) or into individual dishes. Sprinkle with the additional sugar. Place the dish or dishes under the broiler and while watching carefully melt and caramelize the sugar. Serve immediately.
RICE PUDDING BRULEE
This recipe was given to me by my sister-in-law from Quebec...it's the most amazing, easy to make rice pudding, with a carmelized brown sugar topping.
Provided by skunk galloway
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine uncooked rice, pudding mix, cream and eggs.
- Heat in a saucepan on medium heat until it comes to a boil.
- Remove from heat.
- Pour into an oven-proof casserole dish and chill completely.
- Sprinkle brown sugar all over the top.
- Place under the broiler and heat the topping until it melts and carmelizes.
- Remove from heat and chill again to harden the carmelized brown sugar.
- Serve.
Nutrition Facts : Calories 493.5, Fat 32.8, SaturatedFat 19.8, Cholesterol 176.1, Sodium 330.5, Carbohydrate 43.3, Fiber 0.3, Sugar 24.5, Protein 7.7
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