Brûléed Rice Pudding With Dried Cranberries Recipe

Name: Brûléed Rice Pudding With Dried Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 2/3 cup Japanese sticky rice (or other short-grained rice); 4 1/2 cups whole milk; 1 teaspoon kosher salt; 2 cinnamon sticks; 1/2 cup loosely packed dark brown sugar; 2 eggs; 1/4 cup dried cranberries; 1 teaspoon vanilla extract or vanilla paste; Turbinado sugar, for serving

Servings: persons

1 tablespoon butter
2/3 cup Japanese sticky rice (or other short-grained rice)
4 1/2 cups whole milk
1 teaspoon kosher salt
2 cinnamon sticks
1/2 cup loosely packed dark brown sugar
2 eggs
1/4 cup dried cranberries
1 teaspoon vanilla extract or vanilla paste
Turbinado sugar, for serving

1
Melt one tablespoon of butter in a heavy bottomed saucepan, add rice and cook over medium-low heat for a couple of minutes until all grains are coated in butter.
2
Add milk, cinnamon sticks and salt and turn heat up until milk-rice mixture begins to boil.
3
Once the mixture is boiling, turn heat down and simmer for 20-25 minutes, stirring occasionally to make sure milk doesn't scald, until rice is cooked through
4
Whisk sugar and eggs together in a bowl or large measuring cup.
5
Ladle 1/4 to 1/2 cup boiling rice mixture into the eggs and sugar, stirring continuously. Whisk egg-sugar mixture into rice mixture and simmer until it thickens slightly. Keep your burner on the lowest setting at this point so that the pudding does not curdle.
6
Once pudding has thickened, remove from heat.
7
Remove cinnamon sticks and stir in vanilla and dried cranberries. Transfer to a serving dish. Allow to cool slightly, then cover with wax or parchment paper to prevent a skin from forming. Refrigerate until ready to serve.
8
Just before serving, remove parchment or wax paper and cover top of pudding with a thin sprinkling of turbinado sugar. Melt the sugar with a blow torch or place the dish under the broiler until the sugar is melted and serve.

607

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon butter, 2/3 cup Japanese sticky rice (or other short-grained rice), 4 1/2 cups whole milk, 1 teaspoon kosher salt, and more.

Yes, Brûléed Rice Pudding With Dried Cranberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brûléed Rice Pudding With Dried Cranberries

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