My Mum'S Rice Pudding Brulee

1. 1

   Put rice in small pan and cover with boiling water and cook for 4 minutes.

2. 2

   Drain and rinse under the hot tap.

3. 3

   Put milk in pan with the vanilla and bring to the boil.

4. 4

   Put rice and milk into a covered casserole dish and bake in a moderate oven for 30 minutes.

5. 5

   Cream butter and sugar until smooth and creamy, add egg yolks and beat.

6. 6

   Take rice out of oven, and turn oven down a fraction.

7. 7

   Add egg mix mixture to the rice and beat together with a fork.

8. 8

   Butter a souffle dish, pour in rice mixture and set in a pan of hot water in the oven and cook for a further 40 minutes.

9. 9

   Remove and cool.

10. 10

    When quite cold, cover top generously with caster sugar and put under a very hot grill until sugar turns golden brown.

11. 11

    Chill and serve with thin cream.

* Per serving · 4 servings · Values may vary.