Ingredients for My Mum's Rice Pudding Brulee
- 1 cup uncooked long-grain rice
- 4 cups whole milk
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup caster sugar
- 2 large egg yolks
- 2 cups boiling water
- 1/2 cup granulated sugar
- a dollop of whipped cream
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How to Make My Mum's Rice Pudding Brulee
- Rinse 1 cup of uncooked long-grain rice under cold water.
- Place rinsed rice in a small saucepan, cover with 2 cups of boiling water, and cook for 4 minutes.
- Drain the rice and rinse thoroughly under hot running water.
- In a separate saucepan, heat 4 cups whole milk with 1 teaspoon vanilla extract until just boiling. Remove from heat.
- Preheat oven to 350°F (175°C).
- Combine the cooked rice and warm milk mixture in a greased 2-quart casserole dish. Cover and bake for 30 minutes.
- Meanwhile, in a separate bowl, cream together 1/2 cup (1 stick) unsalted butter and 1/2 cup granulated sugar until light and fluffy.
- Beat in 2 large egg yolks one at a time, mixing well after each addition.
- Remove the rice pudding from the oven and reduce oven temperature to 325°F (160°C).
- Gently stir the egg yolk mixture into the baked rice pudding using a fork until well combined.
- Butter a 1.5-quart soufflé dish. Pour the rice pudding mixture into the prepared soufflé dish.
- Place the soufflé dish in a larger baking pan. Pour enough hot water into the baking pan to come halfway up the sides of the soufflé dish (bain-marie).
- Bake for 40 minutes, or until the custard is set and lightly golden.
- Remove from oven and let cool completely.
- Once completely cold, generously sprinkle the top with 1/4 cup caster sugar.
- Place under a preheated broiler until the sugar is caramelized and golden brown. Watch carefully to prevent burning.
- Refrigerate for at least 2 hours before serving. Garnish with a dollop of whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
113g
Fat
35g
Carbs
19g
