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Chilled rice pudding with brulee topping
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Elevated rice pudding with vanilla essence and caramelized brulee topping.
Ingredients:
  • 220g rice
  • 1 vanilla bean, split, seeds scraped
  • 600ml creme anglaise, (see notes) or store-bought custard
  • 105g redcurrant jelly
  • 250g punnet strawberries, halved
  • 220g caster sugar
Instructions:
  • In a saucepan with boiling water, simmer the rice, vanilla pod with seeds, and a pinch of salt for 20 minutes until al dente. Remove the vanilla pod, drain the rice, and let it cool slightly. Mix the rice with the creme anglaise, then pour the mixture into a 1.5L (6 cup) baking dish. Refrigerate for 30 minutes until set.
  • In a saucepan over gentle heat, melt the jelly with 2 tablespoons of water. Take off the heat, mix in the berries, and set aside until serving.
  • Sprinkle sugar over the pudding and caramelize it with a kitchen blowtorch or under a hot grill for 2-3 minutes.
  • Drizzle the berry mixture over the pudding before serving.

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