My Mum's Rice Pudding Brulee

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

• Ready In: 1 hr 10 mins
• Serves: 4-5

Ingredients

• 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

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.