Caramelized Rice Pudding

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READY IN: 35mins
Recipe by Chef mariajane

If you don't have a kitchen torch, you can brown tops under the broiler, but the sugar may not melt completely, I know the torch was one of my favorite investments!!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Put milk, rice and vanilla bean and seeds into a medium saucepan. Bring to a simmer. Cook, stirring occasionally, until rice has absorbed most of the liquid, 15-20 minutes. Remove from heat. Discard vanilla bean.
  2. Whisk cream, granulated sugar, salt, yolks, and cinnamon in a bowl. Pour into rice mixture, stirring constantly. Return to heat; bring to a simmer. Divide among 4 6-oz ramekins set in a roasting pan; add boiling water halfway up sides. Bake until almost set, 15 minutes. Let cool 10 minutes.
  3. Sprinkle tops with raw sugar, dividing evenly.
  4. Using a kitchen torch, caramelize sugar. Sprinkle with cinnamon.

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