Rice Pudding Brulee
Ingredients:
|
| 4 |
cups (1 L) water |
| 1 1/2 |
cups (375 mL) long grain white rice |
| 1/2 |
tsp (2 mL) salt |
| 1 |
cup (250 mL) heavy whipping cream |
| 1 |
cup (250 mL) sweetened condensed milk |
| 1/2 |
tsp (2 mL) vanilla extract |
| 1/4 |
tsp (1 mL) ground cinnamon |
| 1/2 |
cup (125 mL) packed brown sugar |
| 2 |
tbsp (30 mL) powdered sugar |
Directions:
| Combine water, rice and salt in Stainless (10-in./25 cm) Skillet. Bring to a boil over medium-high heat. Reduce heat to lowest setting and cover Skillet. Simmer 16-18 minutes or until rice is soft and water is absorbed. Turn off heat; let stand 10 minutes. |
| Add cream to rice. Stir in sweetened condensed milk, vanilla and cinnamon. Stir mixture for 1 minute. Smooth surface of pudding using Small Spreader. Wipe rim of Skillet clean with damp paper towel. |
| Preheat broiler on HIGH 5 minutes. Mix sugars until well blended; sprinkle evenly over entire surface of pudding. Place Skillet as close as possible to heating element (2 in./5 cm). Broil 4-6 minutes or until sugar is melted and bubbly. (Watch closely. If sugar starts to brown unevenly, adjust accordingly.) Remove Skillet from broiler; let stand at room temperature 10 minutes before serving. |
Yield: 12 servings
Nutrients per serving: (about 1/2 cup/125 mL): Calories 270, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 43 g, Protein 4 g, Sodium 150 mg, Fiber 0 g
