Best Lemon Rice Pudding Brulee Recipes

My Mum's Rice Pudding Brulee image

Provided by Kate in Katoomba

Categories Dessert

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 7

1/4 lb pudding rice
1 pint milk
2 -3 drops vanilla extract
1 ounce butter
4 ounces caster sugar
2 egg yolks
additional caster sugar, for topping

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.

Larry Forgione's Rice Pudding Crème Brûlée image

Provided by Larry Forgione

Yield Makes 8 to 12 servings

Number Of Ingredients 6

2 quarts milk
10 ounces rice (1 cup)
1 vanilla bean
1 small cinnamon stick
8 ounces granulated sugar (1 cup)
Additional sugar for topping

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.

Lemon Rice Pudding image

Provided by Ree Drummond : Food Network

Categories dessert

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 9

1 cup medium-grain white rice
2 cups milk
2 tablespoons heavy cream
1 tablespoon salted butter
Pinch of kosher salt
One 8-ounce can sweetened condensed milk
1 tablespoon vanilla extract
Zest of 1 1/2 lemons plus juice of 1/2 lemon, plus extra lemon zest, for serving
1 large egg, beaten

Steps:

Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.