Recipe - Creamy Rice Pudding Brulee w/Gingered Berries - Grand Prize Winner

gayr

Well-known member
Linda Rohr of Darien, CT. Grand Prize Winner of Rice to the Rescue Contest -

Creamy Rice Pudding Brulee With Gingered Berries

Yield: 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 white 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.

I have included the link to the website (USARice)

so that you may check out all the wonderful rice recipes and additional contest winners.

http://www.usarice.com

 
Back
Top