Sweet Rice Pudding Brulee Food

SWEET RICE PUDDING BRULEE

Steps:

• Preheat oven to 350.
• Pour milk into a saucepan and bring to a boil. Add rice and reduce heat to medium, cook for 15 minutes stirring occassionally or until rice is soft and roughly 1/3 milk remains.
• Take saucepan off heat and add sugar.
• In a bowl, mix egg yolks, cream and vanilla. Using a fork mix till smooth then add to rice mixture.
• Place 6 ovenproof ramekins into a roasting pan, divide the rice and custard between the ramekins, then pour warm water into the pan so that it comes halfway up the side of the ramekins.
• Bake for 20-25 minutes, or untill just set. There should be a little softness at the center.
• Leave dishes to cool in the water for 40-50 minutes, the remove.
• Sprinkle tops with sugar and caramelize using a blow torch. Serve withing 20-30 minutes.

RICE PUDDING BRULEE

Steps:

• Combine uncooked rice, pudding mix, cream and eggs.
• Heat in a saucepan on medium heat until it comes to a boil.
• Remove from heat.
• Pour into an oven-proof casserole dish and chill completely.
• Sprinkle brown sugar all over the top.
• Place under the broiler and heat the topping until it melts and carmelizes.
• Remove from heat and chill again to harden the carmelized brown sugar.
• Serve.

LARRY FORGIONE'S RICE PUDDING CRèME BRûLéE

Steps:

• Bring the milk to a boil. Add the rice, vanilla bean, cinnamon stick, and sugar and reduce heat to a simmer. Cook until rice is tender (approx. 40-50 minutes), taking care not to overcook. Cool.
• Pour the pudding into a large ovenproof dish (11x8x2) or into individual dishes. Sprinkle with the additional sugar. Place the dish or dishes under the broiler and while watching carefully melt and caramelize the sugar. Serve immediately.

CREME BRULEE RICE PUDDING

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.)

MY MUM'S RICE PUDDING BRULEE

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.