Bruleed Rice Pudding

"Courtesy of Food and Wine. This is really good! The rich, thick texture of this lemon and cinnamon scented pudding comes from using starchy medium-grain rice. For a more intense cinnamon flavor, mix 1 teaspoon of ground cinnamon into the brown sugar topping."
 
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Ready In:
2hrs 45mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • In a medium enameled cast-iron casserole, combine the milk with the lemon zest and cinnamon stick and bring to a simmer over moderate heat.
  • Add the rice and cook over low heat for 20 minutes, stirring occasionally.
  • Discard the lemon zest and cinnamon stick.
  • Continue to cook the rice, stirring often, until it is just tender, about 50 minutes.
  • Add the cream and simmer, stirring often, until the rice is very tender and the pudding is creamy, about 15 minutes.
  • Stir in the granulated sugar and simmer over moderate heat until dissolved, about 2 minutes.
  • Spoon the pudding into six 1-cup ramekins and let cool to room temperature, about 30 minutes.
  • Preheat the broiler.
  • Using a coarse sieve, sift 1 tablespoon of brown sugar over each pudding.
  • Set 3 ramekins on a small baking sheet and broil 4 inches from the heat for 20 seconds, or until the sugar is bubbling; repeat with the remaining ramekins.
  • Let cool until the sugar hardens, then serve.
  • MAKE AHEAD The pudding can be refrigerated for up to 2 days.
  • Top with brown sugar and broil just before serving.

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