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Larry Forgione's Rice Pudding Crème Brûlée

By Larry Forgione

3.8

(14)

Recipe information

  • Yield

    Makes 8 to 12 servings

Ingredients

2 quarts milk
10 ounces rice (1 cup)
1 vanilla bean
1 small cinnamon stick
8 ounces granulated sugar (1 cup)
Additional sugar for topping

Preparation

  1. Step 1

    Bring the milk to a boil. Add the rice, vanilla bean, cinnamon stick, and sugar and reduce heat to a simmer. Cook until rice is tender (approx. 40-50 minutes), taking care not to overcook. Cool.

    Step 2

    Pour the pudding into a large ovenproof dish (11x8x2) or into individual dishes. Sprinkle with the additional sugar. Place the dish or dishes under the broiler and while watching carefully melt and caramelize the sugar. Serve immediately.

TagsRice PuddingPuddingDessertFrenchEuropeanRiceRice & GrainsCinnamonHerbs & SpicesVanillaNut FreeGluten Free5 Ingredients or FewerBroilBon Appétit
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