Carolina Rice Pudding Brûlée Recipes

CAROLINA RICE PUDDING BRûLéE

Steps:

• Preheat the oven to 350°F. Lightly grease six 6-ounce ramekins and place on a rimmed baking sheet.
• In a heavy-bottomed saucepan, bring the milk to a low simmer over medium heat with the rice, vanilla bean and reserved seeds, and salt. Raise the heat to medium and cook, uncovered, stirring occasionally, until the rice is tender and the mixture is thick and creamy, 20 to 25 minutes.
• Remove from the heat and discard the vanilla bean. Add the heavy cream and granulated sugar and stir until the sugar dissolves. Cool slightly, then stir in the egg yolks, butter, nutmeg, and cloves until the butter melts.
• Divide the pudding evenly between the prepared ramekins and bake for about 20 minutes, until slightly puffed but still soft in the center. Remove from the oven.
• Preheat the broiler or prepare a small kitchen torch. Sprinkle each pudding evenly with about 1 tablespoon of the natural cane sugar.
• If using a broiler, place under the broiler in the upper third of the oven until the sugar caramelizes, rotating the baking sheet to evenly brown, 1 to 2 minutes. If using a kitchen torch, torch each pudding individually to caramelize the sugar, being careful to keep the torch at the distance recommended by the manufacturer. Serve warm.

LEMON RICE PUDDING

Steps:

• Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
• Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
• Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.

CREME BRULEE RICE PUDDING

Steps:

• Preheat oven to 325 degrees F. Grease 6 (4 oz.) ramekins.
• In saucepan, combine milk and whipping cream. Cut vanilla bean lengthwise and scrape vanilla bean seeds into saucepan; add vanilla beans and salt. Bring to a low boil.
• In bowl, whisk together eggs, egg yolks, cinnamon, rice, and 1/2 cup sugar.
• Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into the egg/rice mixture, whisking constantly.
• Pour or ladle into prepared ramekins; place ramekins on a large baking sheet and place on oven rack; carefully pour enough hot water to reach halfway up the sides of the ramekins. Bake until edges are set and centers are still slightly jiggly when shaken, approximately 25 minutes.
• Remove ramekins from water bath and place on rack to cool for at least 10 minutes.
• Cover; chill at least 3 hours. When ready to serve, remove from refrigerator and sprinkle remaining sugar evenly over tops. Broil 5-6 inches from heat until sugar evenly melts and becomes a caramel color.
• Remove from oven and serve immediately. (Sugar may also be browned using a professional culinary torch.)

MY MUM'S RICE PUDDING BRULEE

Steps:

• Put rice in small pan and cover with boiling water and cook for 4 minutes.
• Drain and rinse under the hot tap.
• Put milk in pan with the vanilla and bring to the boil.
• Put rice and milk into a covered casserole dish and bake in a moderate oven for 30 minutes.
• Cream butter and sugar until smooth and creamy, add egg yolks and beat.
• Take rice out of oven, and turn oven down a fraction.
• Add egg mix mixture to the rice and beat together with a fork.
• 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.
• Remove and cool.
• When quite cold, cover top generously with caster sugar and put under a very hot grill until sugar turns golden brown.
• Chill and serve with thin cream.

HONEY VANILLA RICE-PUDDING CRèME BRûLéE

Steps:

• In a small saucepan bring the water to a boil, add the rice with a pinch of salt, and simmer it gently, covered, for 15 to 20 minutes, or until all the water is absorbed and the rice is tender. Transfer the rice to a small bowl and let it cool.
• Preheat the oven to 300°F. and butter a 9-inch (1-quart capacity) flameproof shallow baking dish. In the pan bring the milk and the cream just to a boil with the vanilla bean and remove the pan from the heat. Scrape the seeds from the vanilla bean into the milk mixture and discard the pod (or reserve it for another use). In a bowl whisk together the whole eggs, the egg yolks, the honey, and the salt, whisk in the rice, and whisk the mixture until it is combined well. Add the milk mixture in a stream, whisking, and pour the custard into the baking dish. Transfer the baking dish to a baking pan, add enough hot water to the pan to reach halfway up the side of the dish, and bake the custard in the middle of the oven for 1 hour to 1 hour and 10 minutes, or until it is set completely. Transfer the custard to a rack, let it cool, and chill it, covered, for at least 6 hours or overnight.
• Just before serving, preheat the broiler, blot the top to the custard dry with a paper towel, and force the brown sugar through a coarse sieve onto the top of it, covering it evenly. Put the baking dish in a baking pan filled with ice and broil the custard about 2 inches from the heat for 2 to 3 minutes, or until the brown sugar is melted and crisp (be careful not to let the brown sugar burn). Let the crème brûlée cool in the pan of ice for 3 minutes and serve it, cut into wedges, with the orange sections.

CAROLINA GOLD RICE PUDDING

Steps:

• Put the rice in the top of a double boiler set over simmering water.
• Add the salt and 3 cups of boiling water.
• Cover and cook until the rice is tender, about 30 minutes.
• Stir in the condensed milk, butter, and raisins.
• Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes.
• Remove the pot from the heat and stir in the vanilla and nutmeg.
• Spoon the pudding into individual custard cups and refrigerate until ready to serve.
• Invert puddings onto chilled plates and serve with fruit sauce.
• For the fruit sauce:.
• Combine the orange juice, sugar, and cornstarch in the top of a double boiler.
• Cook the mixture over simmering water until it thickens.
• Remove the pot from the heat and stir in the lemon juice, butter, rum extract, and stewed fruit.
• Serve warm over rice pudding.