Rice pudding brûlée
Creamy rice pudding with a crisp caramel top - this one's not for sharing
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 35 mins + cooling time
- Put the rice in a saucepan, add 350ml water and bring to the boil. Reduce the heat and simmer very gently for 5 minutes. Drain the rice and return it to the pan. Split the vanilla pod in half and add to the rice, along with the milk and the orange zest.
- Put the pan over a low heat and bring the milk slowly to the boil. Reduce the heat and simmer very gently for about 20 minutes until the rice is tender, stirring occasionally.
- Remove the pod and orange peel from the rice and add caster sugar and the ginger, stir and leave to cool to room temperature.
- Stir the cream into the rice and divide between 6 small bowls. Level the top of each with the back of a spoon, sprinkle with a thick layer of sugar and caramelise using a blow-torch or very hot grill. Leave to harden for 2-3 minutes then serve.
PER SERVING
380 kcalories, protein 6.9g, carbohydrate 44.8g, fat 20.4 g, saturated fat 11.3g, fibre 0g, salt 0.16 g
Recipe from olive magazine, October 2011.
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http://www.bbcgoodfood.com/recipes/1715634/
http://www.bbcgoodfood.com/recipes/1715634/
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Ingredients
- 150g pudding rice
- 1 vanilla pod or 1 tsp vanilla bean paste
- 750ml milk
- 1 strip orange zest
- 75g golden caster sugar , plus extra to brûlée
- 1 piece stem ginger in syrup, finely chopped
- 200ml double cream
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 35 mins + cooling time
Ingredients
- 150g pudding rice
- 1 vanilla pod or 1 tsp vanilla bean paste
- 750ml milk
- 1 strip orange zest
- 75g golden caster sugar , plus extra to brûlée
- 1 piece stem ginger in syrup, finely chopped
- 200ml double cream
PER SERVING
380 kcalories, protein 6.9g, carbohydrate 44.8g, fat 20.4 g, saturated fat 11.3g, fibre 0g, salt 0.16 g
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05 November 2011
orsi commented on this recipe
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20 May 2012
ericamaude rated and commented on this recipe
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