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Brûléed Rice Pudding

Brûléed Rice Pudding

Brûléed Rice Pudding

Recipe by: Claire Winstanley

Serves: 6
Preparation time: 10mins + Chilling time
Baking time:  45mins
 
1 cup Woolworths parboiled long grain rice
pinch salt
2 cups full cream milk
1/2 cup cream
1 vanilla bean, split and seeds scraped
2 large egg yolks
3 large eggs
1/4 cup honey
1/4 cup castor sugar
1/8 teaspoon salt
zest of one orange
1/3 cup castor sugar
 
Cook the rice according to packet instructions. Transfer to a bowl and allow to cool.
Preheat the oven to 160’c and butter a large shallow ramekin/ovenproof dish.
 
To make the custard, heat the milk and cream until just boiling. Add the vanilla and remove from the heat. In a large bowl whisk together the egg yolks, eggs, honey, castor sugar, salt, orange zest and rum. Slowly stream the milk mixture into the egg mixture and add the rice. Pour into the prepared ramekin/ovenproof dish and place into a larger deep dish. Pour hot water into the larger dish until it reaches half way up the side of the ramekin.
 
Bake for 45mins until set. Remove from the oven and allow to cool. Once cooled, chill for at least 3hrs in the refrigerator. When you are ready to serve, cover the rice pudding with an even layer of castor sugar and caramelise using a blow torch.
Woolworths logo
Head on down to your nearest Woolies for the ingredients or shop online with convenience at  www.woolworths.co.za/food

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