Best My Mums Rice Pudding Brulee Recipes

CREME BRULEE RICE PUDDING

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

Ingredients

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

MY MUM'S RICE PUDDING BRULEE

My Mum's Rice Pudding Brulee image

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

Ingredients

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.