This week is all about LOVE and I’m kicking the week off with a sweet treat for your sweetie. If you don’t have a sweetie these are so good you’ll want to make them for yourself. I originally did this recipe for the rice festival so feel free to leave the rice out. It’s the best of both worlds combining rice pudding with crème brulee.

Red White and Brulee Rice Pudding

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¾ cup water
¼ teaspoon salt
1/2 cup Riceland long-grain white rice
1 ¾ cup whipping cream
¼ cup half and half
½ teaspoon vanilla
6 large egg yolks
1/3 cup plus 4 tablespoons sugar
20 fresh raspberries

Combine water and salt in a small saucepan. Add rice and reduce heat to low, covering and cooking until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Fluff with fork then cool completely.

Preheat the oven to 300 degrees F. Pour cream, half and half and vanilla into heavy medium saucepan. Bring to a simmer. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot cream mixture. Stir in rice.


Divide cream mixture equally among custard cups.


Press 5 raspberries into pudding in each cup. Place cups in a large baking pan. Pour enough hot water into baking pan to come halfway up sides of cups.


Bake until pudding no longer move in center when cups are shaken slightly, about 40 minutes. Remove cups from water and cool on rack 30 minutes. Cover and refrigerate until well chilled, at least 2 hours.


Preheat broiler. Place cups with pudding on a large baking sheet. Sprinkle each pudding with 1 tablespoon sugar.


Broil until sugar melts and turns golden, about 2 minutes.


Chill until puddings are set, about 15 minutes. Serve.


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