Crème Brûlée Rice Pudding
Description
If you can't decide between crème brûlée and rice pudding for dessert, now you don't have to! Comforting rice pudding is finished with a crackly caramel-sugar top for a unique dessert twist.
Ingredients
•
2 cups cream
•
1/2 cup milk
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1 (3 inch) piece vanilla bean
•
1 pinch salt
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1 1/4 cups cooked RiceSelect® Jasmati® Rice
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3 large eggs
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3 large egg yolks
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3/4 cup sugar, divided
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1/2 teaspoon ground cinnamon
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Grease 6 (4-ounce) ramekins and set aside.
2
Combine cream and milk in a large pot. Cut vanilla bean lengthwise and scrape vanilla bean seeds into the saucepan; add vanilla beans and salt. Bring to a low boil.
3
Whisk together rice, eggs, egg yolks, 1/2 cup sugar, and cinnamon in a large bowl until well combined.
4
Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into egg-rice mixture, whisking constantly to prevent eggs from cooking. Pour into the prepared ramekins. Place the ramekins on a large baking sheet and put in the oven; carefully pour enough hot water to reach halfway up the sides of the ramekins.
5
Bake until edges are set and centers are still jiggly, about 25 minutes. Remove the ramekins from water bath and place them on a wire rack to cool for at least 10 minutes. Cover the ramekins and chill in the refrigerator for at least 3 hours.
6
When ready to serve, turn the oven broiler to high. Remove ramekins from the refrigerator and sprinkle remaining 1/4 cup sugar evenly over the tops. Place 5 to 6 inches under the broiler and cook until sugar evenly melts and becomes a caramel color. Remove from the oven and serve hot.