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Baked Rice Pudding Brulee

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Who doesn’t love comfort food? This heart-warming Baked Rice Pudding Brulee is exactly what you need to feel better on a cold or rainy day.

How I came up with this baked rice pudding brulee recipe //

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.

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
  • 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 //

Step 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.

Step 2:

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

Step 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.

Step 4:

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

Step 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.

Step 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.

Step 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.

rie pudding brulee

Baked Rice Pudding Brulee

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 6 hours
Total Time: 7 hours 25 minutes

Baked Rice Pudding Brulee - a baked rice pudding custard topped with burnt sugar. Grab a spoon and dive in.

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.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 342Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 216mgSodium: 217mgCarbohydrates: 43gFiber: 1gSugar: 37gProtein: 10g

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Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Oksana

Sunday 19th of January 2014

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?

bakedbree

Monday 20th of January 2014

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

Nicola

Monday 18th of February 2013

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!

bakedbree

Thursday 21st of February 2013

I hope that is!

liz

Thursday 26th of July 2012

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?

Beverly

Thursday 13th of October 2022

@bakedbree, I have some leftover cooked rice that I want to use for your pudding.. It would be helpful if you could measure your cooked rice and let us know the measurement. 3 cups seems like a lot. I want the pudding to be creamy!

bakedbree

Monday 6th of August 2012

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

Maritza Reneau

Monday 23rd of July 2012

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!

bakedbree

Monday 6th of August 2012

I bet!

Chloe

Wednesday 21st of March 2012

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

bakedbree

Tuesday 27th of March 2012

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

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