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Creamy Rice Pudding Brulee “Rice to the Rescue!” Recipe Contest Grand Prize Winner - Linda Rohr
Yield: Makes 8 servings.

• 3 cups mixed berries (such as strawberries and blueberries)
• 1 (2-ounce) jar crystallized ginger, coarsely chopped
• 2 cups heavy cream or half and half
• 3 cups cooked medium or long grain rice
• 2/3 cup packed light brown sugar, divided
• 1 tablespoon butter
• 3/4 teaspoon almond extract

Preheat broiler.

Combine berries and 3 tablespoons chopped ginger in medium bowl; set aside.

Bring heavy cream, rice, and 1/3 cup brown sugar just to a boil in large saucepan over medium-high heat. Reduce heat to medium; cook 10 minutes, stirring frequently, or until thickened. Remove from heat, stir in remaining ginger, butter, and extract.

Spray 8 ovenproof custard cups* with vegetable cooking spray and place on baking sheet.

Spoon equal amounts of rice mixture into each cup. Sprinkle evenly with remaining sugar; broil 2 to 3 minutes or until sugar completely melts and begins to bubble. Remove from broiler; let stand 2 minutes.

Serve with berry mixture. 

*One 10-inch shallow oven-safe baking dish or quiche dish may be used in place of individual custard cups. Spoon entire rice mixture into dish; top with brown sugar and broil.

Nutrition Facts
Calories 410   
Total Fat 24g 
Cholesterol 85mg 
Sodium 45mg 
Total Carbohydrate 49g 
Dietary Fiber 1g 
Protein 3g  

USA Rice Federation (


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