Events and Celebrations

White Chocolate Rice Pudding Brûlée

cook 30 mins
  • 125 g (4 oz) pudding rice
  • 250 ml (8 fl oz) milk
  • 300 ml (1/2 pint) single cream
  • 50 g (2 oz) plus 4 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 75 g (3 oz) white chocolate, chopped
  • Cook the rice in a large saucepan of boiling water for 5 minutes and drain well. Return to the pan and pour over the milk, cream, 50 g (2 oz) sugar and the vanilla extract. Cook over a medium heat for 15–20 minutes until soft and creamy. Remove from the heat and stir through the egg yolks and white chocolate until smooth.
  • Spoon the mixture into 4 individual heatproof ramekins and smooth over the top with the spoon. Leave to cool a little, then scatter over the remaining caster sugar. Place under a preheated hot grill and cook for 1 minute until the sugar caramelizes. Leave to cool until the surface is hard, then serve.
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