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Lemon Rice Pudding Brulee

Lemon Rice Pudding Brulee
“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
6 ServingsPrep: 30 min. + cooling Broil: 5 min.

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
© Taste of Home 2013

2 of 2

Lemon Rice Pudding Brulee (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013