My Mum'S Rice Pudding Brulee – a delicious recipe with rice, milk, vanilla, butter, caster sugar, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put rice in small pan and cover with boiling water and cook for 4 minutes.
2
Drain and rinse under the hot tap.
3
Put milk in pan with the vanilla and bring to the boil.
4
Put rice and milk into a covered casserole dish and bake in a moderate oven for 30 minutes.
5
Cream butter and sugar until smooth and creamy, add egg yolks and beat.
6
Take rice out of oven, and turn oven down a fraction.
7
Add egg mix mixture to the rice and beat together with a fork.
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
Remove and cool.
10
When quite cold, cover top generously with caster sugar and put under a very hot grill until sugar turns golden brown.
11
Chill and serve with thin cream.
493
kcal
Calories
12
g
Fat
59
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 lb pudding rice, 1 pint milk, 2 -3 drops vanilla extract, 1 ounce butter, and more.
Yes, My Mum'S Rice Pudding Brulee 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.
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