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.
Note: Imperial measurements are provided as the primary measurement, with approximate metric conversions in parentheses. Please use measuring tools for precise measurements.
¾cup (approximately)Dark Raisins, soaked in rum (180 grams)
4tablespoons (approximately)Raw Sugar for the top (60 grams)
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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.
You can find the items below used in making this dish at our online store!