SANDRA’S BASMATI RICE PUDDING BRULEE

A fantastic topping for this dessert
using turbinado 
(raw) sugar from Hawaii...

Servings: (6)
Prep: 15 Mins. |
Bake: 1 hr.;
plus a couple minutes to broil brulee

Posted by Sandra

INGREDIENTS

***Creme
2 cups cooked basmati rice, according to package directions
3 whole eggs
½ cup granulated sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
Pinch of fine-grained sea salt
3 cups whole milk
½ cup raisins

***Brulee
4 to 6 teaspoons turbinado sugar in the raw (or granulated sugar)

METHOD

Preheat oven to 350 degrees.

Scald the milk by pouring it into a small heavy-bottom saucepan, and heating over medium heat just prior to boiling while stirring constantly, and set it aside to cool for a bit.

Meanwhile, in a medium bowl whisk the eggs, sugar, vanilla, cinnamon, and sea salt. Gradually add the warm milk while whisking to combine. Fold in the basmati rice and raisins. Ladle mixture into a six oven-proof ramekins (or a square 9”x9”casserole dish). Place ramekins (or casserole dish) inside a larger baking pan. Pour hot water 1-1/4” deep around casserole into larger pan (for even cooking of pudding), and bake for 60 minutes.

Carefully remove ramekins (or casserole dish) from water in pan, and place on rack to cool to room temperature.

Just before serving, preheat oven broiler.

Place ramekins (or casserole) onto a dry baking sheet. For the brulee, top each ramekin (or casserole dish) evenly with turbinado sugar (or white sugar), and broil until golden brown and slightly bubbly, this should only take about 1 to 2 minutes, watch this step carefully, or this can also be done using a small kitchen torch. Serve, and enjoy!


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Tip: Turbinado does not completely melt under the broiler (see photo), although white sugar will...I just like the texture, flavor, and presentation of the turbinado sugar best – Your call ;)