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How to make Chilled rice pudding with brulee topping

Yield = 4
Prep time: 0:40
Cook time: 0:30
Total time: 1:10

Ingredients

  • 1 cup (220g) arborio rice
  • 1 vanilla bean, split, seeds scraped
  • 600ml creme anglaise, (see notes) or store-bought custard
  • 1/3 cup (105g) redcurrant jelly
  • 250g punnet strawberries, halved
  • 1 cup (220g) caster sugar

Method

  • Step 1 Cook the rice and vanilla pod and seeds with a pinch of salt in a saucepan of boiling water for 20 minutes or until al dente. Drain, discarding pod, and cool slightly. Combine with the creme anglaise and transfer to a 1.5L (6 cup) baking dish. Chill for 30 minutes or until firm.
  • Step 2 Meanwhile, place jelly and 2 tbs water in a saucepan over low heat and stir until melted. Remove from heat and stir in berries, then set aside until ready to serve.
  • Step 3 Sprinkle sugar over the pudding, then use a kitchen blowtorch to caramelise the sugar. (Alternatively, cook under a hot grill for 2-3 minutes until caramelised.)
  • Step 4 Serve the pudding with the berry mixture drizzled over.