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Caramelized Rice Puddings

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    If you don't have a kitchen torch, you can brown tops under the broiler, but the sugar may not melt completely.
    Martha Stewart Living, November 2006
    • Total Time 50 minutes
    • Yield Makes 4
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    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.

    Recipe Reviews

    • bertugb
      2 May, 2008

      n n n n n Turkey, we call this "sn n n n tlan n n n ".
      my grandmother makes this for me all the time andi enjoy eating this dessert.
      its very tasty.
      and more rice you add,more tasty it is ;)

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