Rice Pudding with Brulée Crust is a traditional British recipe for a rice pudding that has a French twist of preparing it with a hard sugar crust. The full recipe is presented here and I hope you enjoy this classic British dish of: Rice Pudding with Brulée Crust.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1.1l full-fat milk
200g caster sugar
110g short-grain rice
50g butter
1 tin evaporated milk
pinch of mixed spice
Method:
Pour the milk into a heavy-bottomed saucepan then add the evaporated milk, rice, mixed spice and half the sugar. Slowly bring the mixture to a boil, stirring all the while, then reduce to a simmer and cook gently for 60 minutes. Ensure that during this time you stir the mixture frequently to prevent the rice from sticking to the base of the pan.
Transfer the mixture to an oven-proof dish then place in an oven that's been pre-heated to 180°C and bake for 20 minutes.
At the end of this time remove from the oven then scatter the remaining sugar on top. Return to the oven and bake for a further 20 minutes, or until the sugar has melted to a crust. Serve hot.
