Creme Brulee Rice Pudding is a delightful twist on classic flavors, combining creamy rice pudding with a crunchy caramelized top. The dessert is not only comforting but also offers an impressive presentation that will surely impress your guests.
For those with dietary restrictions or preferences, long-grain rice works beautifully in the dish, while alternatives like almond or oat milk can replace regular dairy milk. If avoiding eggs, a combination of cornstarch and a little extra milk can provide a similar creamy texture. Sourcing quality ingredients, especially fresh milk and good-quality vanilla, makes a difference in achieving that luxurious flavor profile.
Pudding & Mousse
Creme Brulee Rice Pudding Recipe
Ingredients
- 1 cup rice
- 3 cups water
- 1 stick cinnamon
- lemon zest
- 4 cups milk
- 1 egg
- 3/4 cup sugar
- 1 tsp vanilla
- 1/2 cup raisins soaked in liqueur (optional)
- sugar for caramelizing
Instructions
- Cook 1 cup of rice in 3 cups of water over medium heat, covered, with a stick of cinnamon and lemon zest until the water is nearly evaporated.
- Once the water is almost gone, stir in 4 cups of milk, into which you have beaten 1 egg, along with 3/4 cup of sugar (adjust the sugar to your taste if you prefer less sweetness).
- Continue to stir over medium-low heat for about 45 minutes, allowing the custard to thicken to the consistency of thick gravy.
- When thickened, add 1 tsp of vanilla extract and, if desired, fold in 1/2 cup of raisins that have been soaked in liqueur (like amaretto) and then drained.
- Allow the rice pudding to cool slightly before spooning it into ramekins.
- If you plan to make creme brulee from the rice pudding, it’s best to chill it in the refrigerator until set.
- When ready to serve, top each ramekin with at least 3 tablespoons of sugar and use a torch to caramelize the sugar until golden brown.
Part of our Homemade Pudding and Mousse Recipes collection — Part 2 of 4: