Print This Recipe

Print
Caramelized Rice Puddings

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.

Martha Stewart Living, November 2006 http://www.marthastewart.com/346126/caramelized-rice-puddings
5
Rated
100100(1)1
  • Total Time 50 minutes
  • Yield Makes 4

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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.