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Rice Pudding Brulee

Eggs seem to be one of those things that I either have a ton of or none of when I need them.  This was a day when I needed to use some up before my 5 dollar organic eggs saw their maker (my garbage can).  It had been a dreary, rainy day and I felt like making some comfort food.  I wanted a rice pudding but I wanted to make a fancier version.  I could not find a recipe that had all of what I wanted.  I wanted sophisticated flavors and a baked pudding instead of a loose runny one.  A bruleed top would seal the deal.  But I couldn’t find a recipe that had all of the qualities that I was looking for.  So I took the best of all of the interesting recipes and came up with this.  It was exactly what I was looking for.

For the rice:

1 1/3 cups water
2/3 cup long grain rice
pinch salt

For the custard:

2 cups whole milk
1/2 cup heavy cream
1 vanilla bean split
2 large egg yolks
3 large whole eggs
1/4 cup honey
1/4 cup sugar
1/4 teaspoon salt
zest of one orange
2 Tablespoons rum

For the brulee:

1/3 cup light brown sugar

In a small saucepan bring the water to a boil.  Add the rice and a pinch of salt.  Simmer it, covered, for 15 to 20 minutes until all of the water is absorbed.  Fluff with a fork.  Transfer the rice to a bowl and let cool.


Preheat the oven to 300 degrees.  Butter a 9 inch shallow baking dish.

Bring the milk and heavy cream to a boil.  Split the vanilla bean in half.  Scrape the seeds into the pan.  In another bowl, whisk together the eggs, honey, sugar, salt, rum, and orange zest.  Whisk until well combined. Add rice.

Add the milk mixture in a slow stream while whisking.  Pour the custard into the baking dish.

Put the custard dish inside a larger pan.  Add hot water until it reaches halfway up the side of the pan.  Bake the custard for one hour or until the custard is set.  Let the custard cool and then chill it covered in plastic wrap for at least 6 hours or overnight.

Just before you are ready to serve it, cover the top with the brown sugar.  Try to spread the sugar evenly over the top.  Do a better job than I did.

Broil the sugar 2 to 3 minutes until it is melted.  It is easy to burn the sugar, so keep your eye on it.  This is really good and comforting.  Make it for a dessert or even a brunch.  Share this with some friends.


Print

Rice Pudding Brulee


Ingredients

  • For the rice:
  • 1 1/3 cups water
  • 2/3 cup long grain rice
  • pinch salt
  • For the custard:
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 vanilla bean split
  • 2 large egg yolks
  • 3 large whole eggs
  • 1/4 cup honey
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • zest of one orange
  • 2 Tablespoons rum
  • For the brulee:
  • 1/3 cup light brown sugar

Instructions

  1. In a small saucepan bring the water to a boil. Add the rice and a pinch of salt. Simmer it, covered, for 15 to 20 minutes until all of the water is absorbed. Fluff with a fork. Transfer the rice to a bowl and let cool.
  2. Preheat the oven to 300 degrees. Butter a 9 inch shallow baking dish.
  3. Bring the milk and heavy cream to a boil. Split the vanilla bean in half. Scrape the seeds into the pan. In another bowl, whisk together the eggs, honey, sugar, salt, rum, and orange zest. Whisk until well combined. Add rice.
  4. Add the milk mixture in a slow stream while whisking. Pour the custard into the baking dish.
  5. Put the custard dish inside a larger pan. Add hot water until it reaches halfway up the side of the pan. Bake the custard for one hour or until the custard is set. Let the custard cool and then chill it covered in plastic wrap for at least 6 hours or overnight.
  6. Just before you are ready to serve it, cover the top with the brown sugar. Try to spread the sugar evenly over the top. Do a better job than I did.
  7. Broil the sugar 2 to 3 minutes until it is melted. It is easy to burn the sugar, so keep your eye on it. This is really good and comforting. Make it for a dessert or even a brunch. Share this with some friends.

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  1. Betsy Robinson

    March 10th, 2010 at 9:08 am

    Vanilla bean? Can I use regular vanilla? I have everything but the dang bean and I want to make it today. 🙂 (PS the vanilla bean isnt in your list of ingredients)

  2. bakedbree

    March 10th, 2010 at 9:22 am

    Sure. I would use probably 2 teaspoons of vanilla. Thanks for catching that I forgot the vanilla bean!!

  3. Autunm

    March 10th, 2010 at 10:38 am

    Bree, rice pudding is my weakness…and creme brulee style-I dont think it gets better than this. I will be attempting this ASAP! yum…i can put the wedding diet off another week 🙂

  4. Cooking Rookie

    March 10th, 2010 at 2:18 pm

    Such an appetizing picture. I was always avoiding baking anything “brulee” because I don’t have the right equipment. Now I see that I can simply use the broiler :-). I think I’ll try something today :-). Thanks for the lovely recipe!

  5. Memoria

    March 10th, 2010 at 8:17 pm

    I absolutely adore your photos. They leave me breathless sometimes. This is a beautiful dish. I think I would like this very much. I’ve been wanting to use my blowtorch, and I don’t like crème brûlée, so this is perfect!!

  6. bakedbree

    March 10th, 2010 at 11:07 pm

    What incredibly sweet comments… who knew that so many of us would love rice pudding? Thanks for the kind words and the support.

  7. Megan

    March 11th, 2010 at 10:38 am

    Beautiful photos-this looks and sounds absolutely delicious! What a warm and yummy dessert!

  8. Ed

    March 12th, 2010 at 10:09 pm

    Do you deliver…or do take out? You name the price!

  9. forex robot

    March 31st, 2010 at 6:27 am

    Great site. A lot of useful information here. I’m sending it to some friends!

  10. kami

    May 15th, 2010 at 11:47 am

    Looks very nice…
    I will try this for sure, I usually make my Venezuelan version…

  11. Chloe

    March 21st, 2012 at 5:28 am

    I’m curious to know what sized baking dish you used, I’m not sure if have the right size!

  12. bakedbree

    March 27th, 2012 at 9:42 am

    I believe that it is a 9-inch quiche pan.

  13. Maritza Reneau

    July 23rd, 2012 at 9:42 pm

    I’m gonna have to try it tomorrow. By the way, great use of that Flor de Caña Rum. You can also make some wicked Cuba Libre with it!

  14. bakedbree

    August 6th, 2012 at 11:25 am

    I bet!

  15. liz

    July 26th, 2012 at 10:14 pm

    I made this tonight and it didn’t quite turn out–which is mostly my fault…I was using leftover rice, so i used too much of it, I think. About how much cooked rice would you say you use? Also, when exactly do you add the cooked rice? There is no mention of it in the recipe–i actually got the pan in the oven then saw my rice on the counter. In your pictures it looks like maybe you add it with the eggs?

  16. bakedbree

    August 6th, 2012 at 11:10 am

    I don’t know exactly, maybe 3 cups? I fixed the recipe, thanks for letting me know.

  17. Nicola

    February 18th, 2013 at 1:35 pm

    Mu husband has been wanting me to make rice pudding for ages but I just couldnt find the right recipe. This is it, he will be so pleased.

    Thanks!

  18. bakedbree

    February 21st, 2013 at 11:20 pm

    I hope that is!

  19. Nicola

    February 26th, 2013 at 1:01 pm

    He loved it! Thanks so much.

  20. bakedbree

    February 27th, 2013 at 7:44 pm

    Great! So glad!

  21. Oksana

    January 19th, 2014 at 10:15 pm

    Hello Bree,
    I’ve never had rice pudding, so I am excited to try it out this week. Quick question: what is the size of the custard dish that you used in this recipe?

  22. bakedbree

    January 20th, 2014 at 10:55 pm

    4 ounces? I think that is how big they are.

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