You know what’s better than rice pudding? Creme Brulee Rice Pudding.
Did you know that rice pudding is the traditional holiday dessert of Denmark? It’s called Risalamande, and usually comes with a tart cherry sauce on top. They play an adorable sounding game where a whole almond is hidden in someone’s bowl, and the winner gets a prize, but they can’t reveal they have the almond until everyone is finished. You thought that was cute, get this: the prize is often a marzipan pig. A pig! Made of marzipan! Denmark, adopt me please.
This version is obviously not the Danish version, though I see no reason why you couldn’t do the almond-marzipan-pig-game. It’s actually just an easy way to shuzsh up regular, easy, creamy rice pudding.
I make my rice pudding with arborio rice, whole milk, a tiny amount of cream, vanilla bean paste and time. Yes, that’s the one thing that in my opinion can’t be skipped for good rice pudding; time. You need plenty of time to let the rice cook, let the milk simmer down, and let the whole thing become ambrosially good.
Once the rice pudding itself has cooked, and you’ve sweetened it to your taste, you could easily just go ahead and eat it – with a spoonful of jam? Heaven. Or, you could let it get cold, and then eat it with fresh berries or grilled fruit – amazing.
This is the fancy-ass version. And the cool thing is, it’s super easy. You have two options. You can go the traditional route, sprinkle over plenty of sugar and then burn it with a blowtorch. Or, you can melt a little sugar in a small pan until it’s a good, dark caramel and pour it over the cold rice. Either way works beautifully.
I made these bad boys (like most of the goodness here on The Sugar Hit) and then ate them on a Friday night with my boyfriend after dinner. But after I realised how seriously easy they are to make, I think these would be perfect for any time you had friends over after dinner.
Either way! You do you! Are there any traditions from other countries that you love? Seriously, please, Denmark, adopt me.
- 1 cup (225g) arborio rice
- 4 cups (1L) whole milk
- ½ cup (125ml) heavy cream
- 1 vanilla bean
- 2 tbsp (20g) caster sugar (or more to taste)
- pinch of cinnamon
- Extra sugar, to brulee
- Place the rice, milk and cream into a large saucepan. Split the vanilla bean down it's length and scrape out the seeds, and then add both the seeds and the bean to the pan.
- Put the pan over a medium-low heat and cook for 45mins to an hour, or until the rice is cooked through, with the consistency of a thick custard.
- Take the pan off the heat, remove the vanilla beantir and stir through 2 tbsp of sugar, and the cinnamon. Taste and add more cinnamon, if desired.
- Pour the rice pudding into four ramekins or small serving dishes, and place in the fridge to chill completely.
- When you want to serve, either dust a thick layer of sugar over each pudding and burn with a blow torch (some of the rice will crackle and burn, but that's cool). Or, place about ¾ cup of sugar into a pan with a splash of water, and heat without stirring until it becomes an amber caramel. Pour carefully over the rice pudding, and carefully tilt the ramekins to distribute the caramel.
- Either way, leave the caramel to set, and then serve!