My Mum's Rice Pudding Brulee

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This is just divine. It's a real cross between rice pudding and a creme brulee. I give you the recipe, just as my Mum gave it to me. I think that originally (in the 60's) it was an Arabella Boxer one. It's so good, it's been cooked in my family for over 30 years. Kate in Katoomba


  1. Put rice in small pan and cover with boiling water and cook for 4 minutes.
  2. Drain and rinse under the hot tap.
  3. Put milk in pan with the vanilla and bring to the boil.
  4. Put rice and milk into a covered casserole dish and bake in a moderate oven for 30 minutes.
  5. Cream butter and sugar until smooth and creamy, add egg yolks and beat.
  6. Take rice out of oven, and turn oven down a fraction.
  7. Add egg mix mixture to the rice and beat together with a fork.
  8. Butter a souffle dish, pour in rice mixture and set in a pan of hot water in the oven and cook for a further 40 minutes.
  9. Remove and cool.
  10. When quite cold, cover top generously with caster sugar and put under a very hot grill until sugar turns golden brown.
  11. Chill and serve with thin cream.
Most Helpful

Super combination! The very best of two worlds; cream brulee and the comfort food of rice pudding! This is addictive! I am a real "cream brulee" person, and this variation was such a treat. My daughter made it for HER "mum" Me! Thanks for a great recipe!

Panino January 09, 2003

I made this for my husband as he loves Creme Brulee and he loves rice pudding, so the two together could not help but be a winner! I then had 2 friends call in and they scrapped the bowl clean and demanded the recipe. I did not wait for it to get cold before serving it, was probably slightly warmer than room temperature and was lovely. Thanks for the great recipe.

Tansy. April 15, 2005

I made it exactly as directed, except I served it warm rather than chilled - couldn't wait that long to eat it LOL! Delicious, and a keeper. Thanks for posting.

Daydream June 06, 2005