Caramelized Rice Puddings

Name: Caramelized Rice Puddings
Prep time: 5 min
Total time: 50 min
Ingredients: 3 cups whole milk; 0.5 cup Arborio rice; 0.5 vanilla bean, seeds scraped and reserved; 0.75 cup heavy cream; 0.25 cup cup granulated sugar and ¼ teaspoon coarse salt; 2 large egg yolks; Pinch of ground cinnamon, plus more for sprinkling; 0.25 cup turbinado or other raw sugar

3.9

(9)

2 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

5 mins

Total Time:

50 mins

Yield:

4

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.

Ingredients

3 cups whole milk
½ cup Arborio rice
½ vanilla bean, seeds scraped and reserved
¾ cup heavy cream
¼ cup cup granulated sugar and ¼ teaspoon coarse salt
2 large egg yolks
Pinch of ground cinnamon, plus more for sprinkling
¼ cup turbinado or other raw sugar

Directions

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.
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.