A kitchen torch is an inexpensive, handy tool for quickly caramelizing sugar into crackled tops for these dense puddings made with Arborio rice. If you don't have a kitchen torch, you can brown tops under the broiler, but the sugar may not melt completely.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

Reviews (2)

9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
09/21/2013
Over due review again. This is great and I am not a fan of rice pudding.
Rating: Unrated
05/02/2008
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 ;)