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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (193g) Recipe makes 4 servings |
||
| Calories 368 | ||
| Calories from Fat 111 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.4g | 19% | |
| Saturated Fat 7.2g | 35% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 126mg | 42% | |
| Sodium 106mg | 4% | |
| Potassium 216mg | 6% | |
| Total Carbohydrate 57.5g | 19% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 28.4g | ||
| Protein 7.2g | 14% | |
My Mum's Rice Pudding Brulee
By: Kate in Katoomba
Aug 15, 2002
This is just divine. It's a real cross between rice pudding and a creme brulee. I give you the recipe, just as my Mum gave it to me. I think that originally (in the 60's) it was an Arabella Boxer one. It's so good, it's been cooked in my family for over 30 years. Kate in Katoomba
SERVES 4 -5
Ingredients
- 1/4 lb pudding rice
- 1 pint milk
- 2-3 drops vanilla extract
- 1 ounce butter
- 4 ounces caster sugar
- 2 egg yolks
- additional caster sugar, for topping
Directions
1
Put rice in small pan and cover with boiling water and cook for 4 minutes.2
Drain and rinse under the hot tap.3
Put milk in pan with the vanilla and bring to the boil.4
Put rice and milk into a covered casserole dish and bake in a moderate oven for 30 minutes.5
Cream butter and sugar until smooth and creamy, add egg yolks and beat.6
Take rice out of oven, and turn oven down a fraction.7
Add egg mix mixture to the rice and beat together with a fork.8
Butter a souffle dish, pour in rice mixture and set in a pan of hot water in the oven and cook for a further 40 minutes.9
Remove and cool.10
When quite cold, cover top generously with caster sugar and put under a very hot grill until sugar turns golden brown.11
Chill and serve with thin cream.
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Browse similar recipes by category
- Course > Desserts
- Main Ingredient > Pasta, Rice & Grains > Rice > Short-grain rice
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > European > Eastern
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Everyday
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Daydream
On Jun 6, 2005
I made it exactly as directed, except I served it warm rather than chilled - couldn't wait that long to eat it LOL! Delicious, and a keeper. Thanks for posting.
From: Tansy.
On Apr 15, 2005
I made this for my husband as he loves Creme Brulee and he loves rice pudding, so the two together could not help but be a winner! I then had 2 friends call in and they scrapped the bowl clean and demanded the recipe. I did not wait for it to get cold before serving it, was probably slightly warmer than room temperature and was lovely. Thanks for the great recipe.
From: Panino
On Jan 9, 2003
Super combination! The very best of two worlds; cream brulee and the comfort food of rice pudding! This is addictive! I am a real "cream brulee" person, and this variation was such a treat. My daughter made it for HER "mum" Me! Thanks for a great recipe!
From: Gerry sans Sanddunes
On Jan 4, 2003
Had this delicious rice pudding recipe existed in Victorian England, people would have been fighting to get INTO dark-and-dreary private and public schools ... and Charles Dickens and Co. would have had much less to write about. Thanks Kate ... and thank your Mum.
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