Brulee Topped Rice Pudding Recipe
Up-Market Rice Pudding
Rice pudding is a hearty dessert which has been around for many, many years. Thought of as an old fashioned pudding, it can be cooked, flavoured and re-vamped in different ways.
If it is cooked correctly, rice pudding can be a delicious creamy dish. Otherwise, you could end up with a rather dry and lumpy pudding which is unappealing.
There are many varieties of the recipe as it is cooked differently around the world.
History of Rice Pudding
Rice pudding originates in Asia, as this is where rice is cultivated. There are hundreds of rice dishes and the pudding is one which which has varied over thousands of years.
It is thought that rice was eaten as a form of medicine, as it is easily digested and very nutritious.
Rice pudding has since come a long way, and enjoyed in many countries.
One recipe which is a tasty and different way to cook the pudding rice is this lovely brulee version.
250g pudding rice
150g caster sugar
800ml whole milk
1 vanilla pod (split with seeds scraped out)
Half cinnamon stick
Zest 1/2 lemon
Caster sugar for the topping
1. Place all of the ingredients into a heavy bottomed sauce pan. Leave the extra sugar until the end.
2. Bring to the boil on the hob, then turn down the heat to allow it to simmer. Stir now and again so the rice does not stick.
3. Allow to simmer for around 40 minutes. Add extra milk as the rice expands. Ensure it is of a creamy consistency, rather than dry and sticky.
4. Once the pudding rice has cooked, remove the vanilla pod and the cinnamon stick.
5. Either divide into individual ovenproof dishes or ramekins or place into one ovenproof dish.
6. Set aside and allow to cool. You can either brulee the pudding warm or cooled in the fridge.
Make The Brulee Topping
You will either need a very hot grill or a blowtorch.
Sprinkle the sugar liberally, evenly over the top of the rice pudding.
Place under the hot grill until the sugar caramelises. Alternatively, use the blowtorch and caramelise the sugar.
Great For Any Occasion
This rice pudding is a lovely dessert for after dinner. It is a great family pudding, especially for children.
The ingredients can be varied slightly as to suit their tastes. For example, leave out the lemon zest or add raisins or cream.
You could even serve this at a dinner party. By placing it in individual dishes makes this old school dessert on trend again.
Bring the blowtorch to the table and caramalise the puddings for your guests to see!
The rice pudding can be served hot or cold. However, the sugar hardens a lot better when the rice has cooled down. This gives a nicer effect, with a sugar crust over the top.
Invest in a Blowtorch
A chef's blowtorch can be a handy thing to have in your store cupboard. Always ensure you have refillable gas.
You could make the classic creme brulee, or vary the recipe slightly. Or try a brulee topping on a cheesecake.
© 2013 Emma Kisby