Satiny rice custard with a crisp caramelized
sugar top, which when tapped with the back of a dessert spoon,
shatters like glass, revealing cool, vanilla rice custard hidden
below.
Rice Creme Brulee
- 2 cups cooked rice
3 cups milk
1 1/2 cups light cream
1/2 cup granulated sugar
9 large egg yolks
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1/2 cup packed light brown sugar
- Divide rice evenly in individual au gratin
baking dishes or ramekins*.
- Scald milk and cream, but Do Not Boil.
Add sugar and stir to dissolve.
- Beat egg yolks until light in color; add
extracts and salt. Stir hot milk gradually into egg mixture.
Pour over rice; stir. The custard should be about 1 1/2-inches
deep. Place dishes in large pan; pour hot water around individual
baking dishes.
- Bake at 300°F (150°C) for 1 hour
or until knife inserted near center of custard comes out clean.
Cool; then chill thoroughly. .
- Sprinkle with brown sugar. Place under
the broiler for a few minutes or just until sugar melts and runs
together.
- Serve immediately or chill again and serve
cold. Just before serving, shatter the glaze by tapping lightly
with knife
Makes 8 servings.
*If desired place mixture in 7 1/2 x 12
x 3-inch baking dish. Bake in hot water bath as directed above.
Recipe provided courtesy of the USA Rice
Federation.
