Rice pudding recipe: Bruleed rice pudding berry pots
Rice pudding isn't just for kids! This grown-up version gets a brilliant crust of caramelised sugar to add an extra texture to an otherwise creamy and unctuous pudding. A caramelised sugar topping takes rice pudding from creamy to dreamy.
Ingredients
100g pudding rice (short-grained white rice)
500ml almond milk
300ml water
pinch salt
6 tbsp castor granulated sugar
200g summer berries (red currants, blueberries, blackberries)
Method
Preparation time 10 minutes
Cooking time 45-50 minutes
1. Place the rice, almond milk, water and salt in a medium saucepan on a medium heat. Bring to a simmer, then stir over a low heat for 45 minutes, stirring all the time and keeping a watchful eye over it.
2. Divide the rice pudding between four heat-resistant bowls or ramekins. Sprinkle the tops with the sugar.
3. Grab your blowtorch, or if you don't have one a blowtorch turn your grill to its hottest setting. Torch the top of the rice pudding until golden or place the ramekins on a baking tray and place under the preheated grill to caramelise.
4. Top with berries and serve.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up- More:
- Fruit desserts
- Pudding
- Dinner
- Family meals
- Berries
- Rice
- Dairy-free
- Egg-free
- Gluten-free
- British
- Spring
- Baking
Rachel Khoo is a British cook, author, and presenter.From our partners
Similar Recipes
More by Rachel Khoo
Smoky chickpea, eggplant and tomato one-pot casserole taco filling recipe
- 30 mins - 1 hr
- Rachel Khoo
