Lemon Rice Pudding Brulee Recipe

Lemon Rice Pudding Brulee Recipe photo by Taste of Home

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“You can make the lemonade from frozen concentrate to speed up the assembly of this delicious and easy rice pudding and crème brulee hybrid.” —Helen Conwell, Fairhope, Alabama

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Lemon Rice Pudding Brulee Recipe

Prep: 30 min. + cooling Broil: 5 min.

Yield: 6 Servings

30 5 35

Ingredients

1-1/3 cups lemonade
1/2 cup uncooked long grain rice
1 teaspoon grated lemon peel
1/3 cup plus 3 tablepoons sugar, divided
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 cups milk
2 eggs, lightly beaten
1/4 cup dried cranberries
3 tablespoons brown sugar
1/3 cup chopped pecans, toasted

Directions

In a small saucepan, bring lemonade and rice to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat; stir in lemon peel. Cover and let stand for 5 minutes. Cool to room temperature.
In a large saucepan, combine 1/3 cup sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in cranberries and cooled rice.
Divide among six 8-oz. ramekins. Place on a baking sheet. Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle puddings with sugar mixture. Heat sugar with the torch until caramelized. Sprinkle with pecans. Serve immediately.
If broiling the puddings, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Sprinkle with pecans. Serve warm. Yield: 6 servings.

Nutritional Facts 1 serving equals 294 calories, 9 g fat (2 g saturated fat), 79 mg cholesterol, 259 mg sodium, 48 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Lemon Rice Pudding Brulee in Taste of Home October/November 2008, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Lemon Rice Pudding Brulee

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(1-1) of 1 reviews

Reviewed on Oct. 12, 2008 by katiesnewlife

This was very tasty, but more work than I'm used to. My husband loved it and I'll be looking for more brulee recipes in the future. This was a good one to start with.