My Mum's Rice Pudding Brulee

Kate in Katoomba's Note:

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

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• ¼ 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:

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.

Reviews

[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!

[Daydream]

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.

[Tansy.]

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.