Creme Brulee Rice Pudding
Crispy on top, creamy in the middle and yummy throughout.
Creme Brulee Rice PuddingServes 6 to 8
- 3/4 cup rice
- 2 1/2 cups water
- Pinch of salt
- 2 cups whole milk, divided
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons brown sugar, plus a pinch
- 1/2 cup golden raisins
- Cinnamon to taste
Prep time: 10 minutes
Total time: 50 minutes
Bring rice, water and salt to a boil in thick-bottomed saucepan. Cover and simmer until tender, about 20 minutes. Add 1 1/2 cups milk. Cover and simmer over low heat.
Combine remaining milk, egg, vanilla extract and brown sugar in mixing bowl. Whisk until blended. Add liquid to simmering rice and milk combo. Cover and stir occasionally until pudding thickens, about 20 minutes. Add raisins.
Set oven to broil. Spoon pudding mix into oven-safe serving dishes. Dust with a pinch of brown sugar and cinnamon. Place on baking sheet in oven. Monitor oven to prevent sugar from burning. Dessert is done when sugar is browned but not burned, about three minutes. Serve hot.