(Since 1999)


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

DessertsPudding Recipes 2RICE PUDDINGS >>>>> >  Creamy Rice Pudding Brulee



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


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 (


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages