A friend made these in 4 ounce ramekins for Cookbook Club (from Turquoise cookbook by Greg and Lucy Malouf). I don't normally care for rice pudding but these were soooo good.
Caramelized Rice Pudding
7 oz short-grain rice
4 oz raisins (used golden raisins)
6 oz superfine sugar
2 tbsp sherry
5 oz. water
2 cups whole milk
1 cup heavy cream
1/2 vanilla pod, split
1 stick cinnamon
2 oz. unsalted butter
4 free-range egg yolks
additional superfine sugar
Put the rice into a large bowl and rinse well under cold running water, working your fingers through it to loosen the starch. Drain off the milky water and repeat until the water runs clear. Cover the rice with cold water and leave to soak for 10 minutes. Drain the rice and rinse a final time.
Put the rains into a small saucepan with 2 tbsp of the sugar, the sherry and the water. Heat gently to dissolve the sugar, then bring to the boil. Remove the pan from the heat and leave the raisins to macerate for 20 minutes or so. Strain and set aside.
Meanwhile, put the rice, milk, cream, vanilla pod and cinnamon stick into a large, heavy-based saucepan. Bring to the boil, the lower the heat and simmer gently for 1-015 minutes, until the mixture becomes thick and creamy. Stir occasionally to prevent it catching and burning on the bottom of the pan. Remove from the heat and set aside.
Cream the butter and remaining sugar in an electric mixer until thick and pale. Beat in the egg yolks one at a time until thoroughly combined. With the motor on low, slowly pour the hot rice onto the egg mixture and continue beating for 2-3 minutes. Then briefly mix in the raisins. Allow to cool, then remove the vanilla pod and cinnamon stick. Spoon into small bowls or ramekin dishes and refrigerate until chilled.
When ready to serve, sprinkle the surface of each pudding with a thin, even layer of superfine sugar. Caramelize the surface with a small kitchen blowtorch until the sugar melts to a shiny glaze. (If you don’t have a blowtorch, preheat a broiler to its highest setting. Place the puddings on a cookie sheet and slide under the broiler, about 2 inches from the heat. Watch carefully to make sure they don’t burn.) Allow the topping to cool for 5 minutes before serving so that it hardens to a crisp toffee.
Serves 8-10
Source: Turquoise, A Chef’s Travels in Turkey, by Greg and Lucy Malouf
Book notes by author: Another pudding-shop favorite, little take-away glass or earthenware bowls of chilled rice pudding are popular all around the eastern Mediterranean. Some are exotically flavored with mastic, others with saffron or rose water. Some have currants, pine nuts or pistachios lurking in their creamy depths, and some are served with the top browned under the broiler to form a dark, burnt layer. My own version is rich and creamy, but the sweetness comes from macerated raisins and crunchy brulee topping rather than the pudding itself.
Pat’s notes: These were delicious!
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Pat-NoCal/100_3371.jpg
Caramelized Rice Pudding
7 oz short-grain rice
4 oz raisins (used golden raisins)
6 oz superfine sugar
2 tbsp sherry
5 oz. water
2 cups whole milk
1 cup heavy cream
1/2 vanilla pod, split
1 stick cinnamon
2 oz. unsalted butter
4 free-range egg yolks
additional superfine sugar
Put the rice into a large bowl and rinse well under cold running water, working your fingers through it to loosen the starch. Drain off the milky water and repeat until the water runs clear. Cover the rice with cold water and leave to soak for 10 minutes. Drain the rice and rinse a final time.
Put the rains into a small saucepan with 2 tbsp of the sugar, the sherry and the water. Heat gently to dissolve the sugar, then bring to the boil. Remove the pan from the heat and leave the raisins to macerate for 20 minutes or so. Strain and set aside.
Meanwhile, put the rice, milk, cream, vanilla pod and cinnamon stick into a large, heavy-based saucepan. Bring to the boil, the lower the heat and simmer gently for 1-015 minutes, until the mixture becomes thick and creamy. Stir occasionally to prevent it catching and burning on the bottom of the pan. Remove from the heat and set aside.
Cream the butter and remaining sugar in an electric mixer until thick and pale. Beat in the egg yolks one at a time until thoroughly combined. With the motor on low, slowly pour the hot rice onto the egg mixture and continue beating for 2-3 minutes. Then briefly mix in the raisins. Allow to cool, then remove the vanilla pod and cinnamon stick. Spoon into small bowls or ramekin dishes and refrigerate until chilled.
When ready to serve, sprinkle the surface of each pudding with a thin, even layer of superfine sugar. Caramelize the surface with a small kitchen blowtorch until the sugar melts to a shiny glaze. (If you don’t have a blowtorch, preheat a broiler to its highest setting. Place the puddings on a cookie sheet and slide under the broiler, about 2 inches from the heat. Watch carefully to make sure they don’t burn.) Allow the topping to cool for 5 minutes before serving so that it hardens to a crisp toffee.
Serves 8-10
Source: Turquoise, A Chef’s Travels in Turkey, by Greg and Lucy Malouf
Book notes by author: Another pudding-shop favorite, little take-away glass or earthenware bowls of chilled rice pudding are popular all around the eastern Mediterranean. Some are exotically flavored with mastic, others with saffron or rose water. Some have currants, pine nuts or pistachios lurking in their creamy depths, and some are served with the top browned under the broiler to form a dark, burnt layer. My own version is rich and creamy, but the sweetness comes from macerated raisins and crunchy brulee topping rather than the pudding itself.
Pat’s notes: These were delicious!
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Pat-NoCal/100_3371.jpg
