Rice pudding recipe: Bruleed rice pudding berry pots
Rice pudding isn't just for kids! This grown-up version gets a brilliant crust of caramelised sugar to add an extra texture to an otherwise creamy and unctuous pudding. A caramelised sugar topping takes rice pudding from creamy to dreamy.
Ingredients
100g pudding rice (short-grained white rice)
500ml almond milk
300ml water
pinch salt
6 tbsp castor granulated sugar
200g summer berries (red currants, blueberries, blackberries)
Method
Preparation time 10 minutes
Cooking time 45-50 minutes
1. Place the rice, almond milk, water and salt in a medium saucepan on a medium heat. Bring to a simmer, then stir over a low heat for 45 minutes, stirring all the time and keeping a watchful eye over it.
2. Divide the rice pudding between four heat-resistant bowls or ramekins. Sprinkle the tops with the sugar.
3. Grab your blowtorch, or if you don't have one a blowtorch turn your grill to its hottest setting. Torch the top of the rice pudding until golden or place the ramekins on a baking tray and place under the preheated grill to caramelise.
4. Top with berries and serve.
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- Fruit desserts
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- Dinner
- Family meals
- Berries
- Rice
- Dairy-free
- Egg-free
- Gluten-free
- British
- Spring
- Baking
Rachel Khoo is a British cook, author, and presenter.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/rice-pudding-recipe-bruleed-rice-pudding-berry-pots-20161114-gsoul6.html