Rice Pudding Brûlée

Name: Rice Pudding Brûlée
Yield: 12 servings of about 1/2 cup (125 mL)
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) white sugar

Prep 5 min

Cook 35 min

Ready in 40 min

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) white sugar

Directions

Combine the water, rice and salt in the 4.5 qt. (4.3 L) Stainless Steel Saute Pan. Bring to a boil over medium-high heat. Reduce heat to the lowest setting and cover. Simmer for 16-18 minutes, or until the rice is soft and water is absorbed. Turn off the heat; let stand 10 minutes.
Add the cream to the rice. Stir in the sweetened condensed milk, vanilla and cinnamon. Stir mixture for 1 minute. Smooth surface of pudding. Wipe the rim of the skillet clean with a damp paper towel.
Preheat the broiler on HIGH 5 minutes. Sprinkle the sugar evenly over the entire surface of the pudding. Place the saute pan as close as possible to heating element (2 in./5 cm). Broil for 4-6 minutes or until sugar is melted and bubbly. (Watch closely. If sugar starts to brown unevenly, adjust accordingly.) Remove the pan from broiler; let stand 10 minutes before serving.