Recipe by Kate in Katoomba
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
Top Review by Panino
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!
- 1⁄4 lb pudding rice
- 1 pint milk
- 2 -3 drops vanilla extract
- 1 ounce butter
- 4 ounces caster sugar
- 2 egg yolks
- additional caster sugar, for topping
Directions See How It's Made
- Put rice in small pan and cover with boiling water and cook for 4 minutes.
- Drain and rinse under the hot tap.
- Put milk in pan with the vanilla and bring to the boil.
- Put rice and milk into a covered casserole dish and bake in a moderate oven for 30 minutes.
- Cream butter and sugar until smooth and creamy, add egg yolks and beat.
- Take rice out of oven, and turn oven down a fraction.
- Add egg mix mixture to the rice and beat together with a fork.
- 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.
- Remove and cool.
- When quite cold, cover top generously with caster sugar and put under a very hot grill until sugar turns golden brown.
- Chill and serve with thin cream.