Caramelized Rice Puddings

If you don't have a kitchen torch, you can brown tops under the broiler, but the sugar may not melt completely.

  • Total Time:
  • Yield: Makes 4
Caramelized Rice Puddings

Photography: John Kernick

Source: Martha Stewart Living, November 2006

Ingredients

  • 3 cups whole milk
  • 1/2 cup Arborio rice
  • 1/2 vanilla bean, seeds scraped and reserved
  • 3/4 cup heavy cream
  • 1/4 cup cup granulated sugar and 1/4 teaspoon coarse salt
  • 2 large egg yolks
  • Pinch of ground cinnamon, plus more for sprinkling
  • 1/4 cup turbinado or other raw sugar

Directions

  1. Preheat oven to 350 degrees. Put milk, rice, and vanilla bean and seeds into a medium saucepan. Bring to a simmer. Cook, stirring occasionally, until rice has absorbed most of the liquid, 15 to 20 minutes. Remove from heat. Discard vanilla bean.

  2. Whisk cream, granulated sugar, salt, yolks, and cinnamon in a bowl. Pour into rice mixture, stirring constantly. Return to heat; bring to a simmer. Divide among four 6-ounce ramekins set in a roasting pan; add boiling water halfway up sides.

  3. Bake until almost set, 15 minutes. Let cool 10 minutes.

  4. Sprinkle tops with raw sugar, dividing evenly. Using a kitchen torch, caramelize sugar. Sprinkle with cinnamon.

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