Rice Pudding Brulee - Chef Jean-Pierre Hello friends today we have an old classic dessert catapulted to the next level – a Rice Pudding Brûlée made with decadent white chocolate, spiced rum-soaked raisins, and amazing jasmine rice all combined in a classic recipe.

This amazing dessert is a fusion of comforting Rice Pudding and elegant, caramelized, French Crème Brûlée. Originating from the cozy kitchens of France. Picture this: creamy rice pudding, infused with vanilla and gently simmered to perfection and then carefully torched or broiled until it transforms into a golden, crackling caramel.

It’s a textural wonderland! As you tap your spoon on that hardened sugar shell, it shatters into a million delightful pieces, revealing a luscious, comforting treat that warms your soul with every spoonful.

Rice Pudding Brulee - Filling the molds Sounds complicated, but it’s not. I’ll guide you through each step. So, whether you’re a seasoned kitchen whiz or a beginner baker, this is one recipe you absolutely need in your repertoire. Get ready to impress your family, dazzle your dinner guests, and satisfy that sweet tooth with a dish that’s sure to become a favorite.

If you enjoy this recipe I also have 2 other Crème Brûlées you may also enjoy – White Chocolate, Orange, and Raspberry Crème Brûlée and Eggnog Creme Brulee.

But for now, make sure to check out the recipe below and get all the details you need to recreate this Rice Pudding Brûlée masterpiece at home. Get ready to savor the creamy deliciousness and experience the sheer delight of this amazing rice pudding with a twist.

So, let’s get cooking!

Best Rice Pudding Brulee - Chef Jean-Pierre

Rice Pudding Brûlée Recipe: An Irresistible Sweet and Crunchy Treat

chef jean pierre 200x200 1Chef Jean-Pierre
Hello friends, today I'm going to take this Rice Pudding dessert and turn it into something you would find in a fine dining experience! You can easily make this Rice Pudding Brulee and have a fine dining experience at your own dinner table. So easy to make, and who doesn't love rice pudding! Don't forget to let me know how you did in the comments below.
4.67 from 9 votes

Recipe Video

Recipe Ingredients

Makes 6 to 8 servings

    Note: Imperial measurements are provided as the primary measurement, with approximate metric conversions in parentheses. Please use measuring tools for precise measurements.

    • 1 ounce Sweet Butter (56 grams)
    • 1 cup Jasmine Rice (180 grams)
    • 1 ¼ cup Water (300 milliliters)
    • 1 pinch of Salt
    • 6 ounces Whole Milk, warm (180 milliliters)
    • 6 ounces Heavy Whipping Cream, warm (180 milliliters)
    • ¼ cup Sugar (50 grams)
    • 1 pinch of Salt
    • ¼ cup White Chocolate (60 grams)
    • 1 pinch of Cinnamon or to taste
    • 2 teaspoons Pure Vanilla Extract (10 grams)
    • 2 Egg Yolks
    • 1 ounce Sweet Butter (56 grams)
    • ¾ cup (approximately) Dark Raisins, soaked in rum (180 grams)
    • 4 tablespoons (approximately) Raw Sugar for the top (60 grams)

    Recipe Instructions

    • In a pot, add 1 cup of Jasmine Rice (not rinsed), 1 ¼ cups of water, and a pinch of salt. Bring to a boil, cover, reduce the heat to the lowest setting, and cook for 12 minutes. Remove from heat and let the rice rest, covered, for an additional 5 minutes.
    • In another pot, heat 6 ounces of whole milk and 6 ounces of heavy whipping cream until they reach the boiling point. Set aside while the rice rests.
    • Using a fork, fluff the cooked rice in the pot. Add the hot milk and cream, ¼ cup of white chocolate (chopped), ¼ cup of sugar, a pinch of cinnamon, 2 teaspoons of vanilla extract, and 2 egg yolks. Mix quickly to avoid scrambling the eggs.
    • Add 1 ounce of sweet butter and mix quickly to prevent the butter from separating. Stir in approximately ¾ cup of dark raisins soaked in rum.
    • You can serve the pudding in a 2-inch pipe, as demonstrated in the video, or in Martini-style glasses. Refrigerate for at least 4 to 6 hours.
    • To serve, be sure to take the pudding out of the refrigerator at least 2 to 3 hours in advance.  sprinkle the tops of the pudding with approximately 4 tablespoons of raw sugar. Using a torch, carefully caramelize the sugar. Avoid using a torch on fragile glassware or the PVC pipe.

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