Creme Brulee Rice Pudding

• Vegetarian
• Gluten free

• Pasta & Grains

  • 1 cup Arborio rice

• Baking & Spices

  • 2 tbsp Caster sugar
  • 1 pinch Cinnamon
  • 1 Sugar
  • 1 Vanilla bean

• Dairy

  • 1/2 cup Heavy cream
  • 4 cups Whole milk

Found on thesugarhit.com

Ingredients

• 1 cup (225g) arborio rice
• 4 cups (1L) whole milk
• ½ cup (125ml) heavy cream
• 1 vanilla bean
• 2 tbsp (20g) caster sugar (or more to taste)
• pinch of cinnamon
• Extra sugar, to brulee

Directions

• Place the rice, milk and cream into a large saucepan. Split the vanilla bean down its length and scrape out the seeds, and then add both the seeds and the bean to the pan.
• Put the pan over a medium-low heat and cook for 45mins to an hour, or until the rice is cooked through, with the consistency of a thick custard.
• Take the pan off the heat, remove the vanilla beantir and stir through 2 tbsp of sugar, and the cinnamon. Taste and add more cinnamon, if desired.
• Pour the rice pudding into four ramekins or small serving dishes, and place in the fridge to chill completely.
• When you want to serve, either dust a thick layer of sugar over each pudding and burn with a blow torch (some of the rice will crackle and burn, but thats cool). Or, place about ¾ cup of sugar into a pan with a splash of water, and heat without stirring until it becomes an amber caramel. Pour carefully over the rice pudding, and carefully tilt the ramekins to distribute the caramel.
• Either way, leave the caramel to set, and then serve!