CREME BRULEE RICE PUDDING

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Creme Brulee Rice Pudding image

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

1 ¼ cups cooked RiceSelect® Jasmati® Rice
2 cups cream
½ cup milk
1 (3 inch) piece vanilla bean
1 pinch salt
3 large eggs
3 large egg yolks
¾ cup sugar, divided
½ teaspoon ground cinnamon
Hot water

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

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