Rice Pudding Brulee

New Jersey has more diners than any state in the nation and is considered "The Diner Capital" of the world!
Go Jersey!

On every diner dessert menu you will find rice pudding.  A true old-fashioned homey dessert.   Imagine a bowl of warm rice pudding topped with a crispy, caramel brulee topping!  Let's turn this into something special!

Rice Pudding Brulee

• 4 cups water
• 1-1/2 cups long grain white rice
• 1/2 tsp. salt
• 1 cup heavy whipping cream
• 1 cup sweetened condensed milk
• 1/2 tsp. vanilla extract
• 1/4 tsp. ground cinnamon
• 1/2 cup packed brown sugar
• 2 Tbsp. powdered sugar

Combine water, rice and salt in a saucepan.  Bring to a boil over medium-high heat.  Reduce heat to lowest setting and cover.  Simmer 16-18 minutes or until rice is soft and water is absorbed.  Turn off heat; let stand 10 minutes.

Add cream to rice.  Stir in sweetened condensed milk, vanilla and cinnamon.  Stir mixture for one minute.  Smooth surface using a small spreading knife.  Wipe rim of ramekins clean with a damp paper towel.  Mix sugars until well blended;  sprinkle evenly over entire surface of pudding.

Now - choose your weapon!

My son did this part for me - Watch the curtains!

If you are using a torch, carefully heat sugars until melted and bubbly.  This can also be done in your broiler.  Place as close as possible to heating element.  Broil 4-6 minutes or until sugar is melted.  Watch closely!  Let stand at room temperature 10 minutes before serving.  Can also be served chilled.

~Adapted from The Pampered Chef

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