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10" Covered Skillet
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Rice Pudding Brulee

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
  1. 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.
  2. 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.
  3. 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