Creme Brulee Rice Pudding!
A rich, creamy rice pudding topped with a crisp shell of caramel - perfect for any dinner party and super easy!
Serves: Serves 4
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Pour the rice pudding into four ramekins or small serving dishes, and place in the fridge to chill completely.
  5. 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.
  6. Either way, leave the caramel to set, and then serve!
Recipe by The Sugar Hit at