Creamed Rice Brulee
July 5, 2018
My absolute favourite version of rice pudding involves tiny quantities of cardamom and nutmeg.
The smell while it’s cooking is heavenly and so’s the flavour of the finished product. I have provided the basic recipe for this before but this particular spice combination is special, so here it is again.
This is delicious – rice pudding without the skin and with crunchy sugar instead. Bliss!
1Put the milk, rice and spices in a medium-sized heavy based pan and heat over moderately high heat until simmering, stirring throughout.
2Reduce the heat to low and simmer gently, uncovered, for about 30-45 minutes or until the rice is tender and the mix is thick.
3Remove the cinnamon quill if used.
4Stir in the first ¼ cup of sugar (or less, if you prefer – check the sweetness as you go) and add the vanilla.
5Mix well and spoon into heatproof small dishes. This will serve 5-6 as it is very rich. If proceeding to grill the tops, allow the mix to cool. (You can also serve as is, without the brulee topping, if you wish.)
6Sprinkle the tops of the dishes with the remaining sugar – you’ll probably find that about a teaspoon per dish is quite adequate.
7Preheat the grill to high, and place the dishes under it for a minute or two until the sugar caramelises. (Or if you have a blowtorch of the kitchen variety, go for it!)
8Allow the dishes to stand for a minute or two, to avoid burning the eaters’ mouths.