Lemon Rice Pudding Brulee Recipes

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CREME BRULEE RICE PUDDING



Creme Brulee Rice Pudding image

Creme brulee meets rice pudding for a dessert combining the best of both worlds.

Provided by Rice Select

Categories     Trusted Brands: Recipes and Tips     RiceSelect

Time 35m

Yield 6

Number Of Ingredients 10

1 ¼ cups cooked RiceSelect® Jasmati® Rice
2 cups cream
½ cup milk
1 (3 inch) piece vanilla bean
1 pinch salt
3 large eggs
3 large egg yolks
¾ cup sugar, divided
½ teaspoon ground cinnamon
Hot water

Steps:

  • Preheat oven to 325 degrees F. Grease 6 (4 oz.) ramekins.
  • In saucepan, combine milk and whipping cream. Cut vanilla bean lengthwise and scrape vanilla bean seeds into saucepan; add vanilla beans and salt. Bring to a low boil.
  • In bowl, whisk together eggs, egg yolks, cinnamon, rice, and 1/2 cup sugar.
  • Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into the egg/rice mixture, whisking constantly.
  • Pour or ladle into prepared ramekins; place ramekins on a large baking sheet and place on oven rack; carefully pour enough hot water to reach halfway up the sides of the ramekins. Bake until edges are set and centers are still slightly jiggly when shaken, approximately 25 minutes.
  • Remove ramekins from water bath and place on rack to cool for at least 10 minutes.
  • Cover; chill at least 3 hours. When ready to serve, remove from refrigerator and sprinkle remaining sugar evenly over tops. Broil 5-6 inches from heat until sugar evenly melts and becomes a caramel color.
  • Remove from oven and serve immediately. (Sugar may also be browned using a professional culinary torch.)

Nutrition Facts : Calories 575.4 calories, Carbohydrate 59 g, Cholesterol 305.7 mg, Fat 34.4 g, Fiber 0.5 g, Protein 9.3 g, SaturatedFat 20.1 g, Sodium 104.5 mg, Sugar 28.1 g

MY MUM'S RICE PUDDING BRULEE



My Mum's Rice Pudding Brulee image

This is just divine. It's a real cross between rice pudding and a creme brulee. I give you the recipe, just as my Mum gave it to me. I think that originally (in the 60's) it was an Arabella Boxer one. It's so good, it's been cooked in my family for over 30 years. Kate in Katoomba

Provided by Kate in Katoomba

Categories     Dessert

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 7

1/4 lb pudding rice
1 pint milk
2 -3 drops vanilla extract
1 ounce butter
4 ounces caster sugar
2 egg yolks
additional caster sugar, for topping

Steps:

  • Put rice in small pan and cover with boiling water and cook for 4 minutes.
  • Drain and rinse under the hot tap.
  • Put milk in pan with the vanilla and bring to the boil.
  • Put rice and milk into a covered casserole dish and bake in a moderate oven for 30 minutes.
  • Cream butter and sugar until smooth and creamy, add egg yolks and beat.
  • Take rice out of oven, and turn oven down a fraction.
  • Add egg mix mixture to the rice and beat together with a fork.
  • Butter a souffle dish, pour in rice mixture and set in a pan of hot water in the oven and cook for a further 40 minutes.
  • Remove and cool.
  • When quite cold, cover top generously with caster sugar and put under a very hot grill until sugar turns golden brown.
  • Chill and serve with thin cream.

BAKED LEMON & VANILLA RICE PUDDING



Baked lemon & vanilla rice pudding image

The uplifting zing of lemon zest cuts through the richness of this creamy and comforting classic

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h40m

Number Of Ingredients 7

600ml milk
450ml single cream
zest 1 unwaxed lemon
1 vanilla pod , split
25g caster sugar
100g short-grain pudding rice
25g butter , diced

Steps:

  • Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.
  • Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins before serving.

Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Protein 6 grams protein

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