Chilled rice pudding with brulee topping

Name: Chilled rice pudding with brulee topping
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 220g rice; 1 vanilla bean, split, seeds scraped; 600ml creme anglaise, (see notes) or store-bought custard; 105g redcurrant jelly; 250g punnet strawberries, halved; 220g caster sugar

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Prep Time: 40 minutes

Cook Time: 30 minutes

Total: 70 minutes

Servings: 4

Author : Valli Little & Warren Mendes

cream strawberry summer

Chilled rice pudding with brulee topping

Ingredients

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220 grams rice1 vanilla bean, split, seeds scraped600 milliliters creme anglaise, (see notes) or store-bought custard105 grams redcurrant jelly250 grams punnet strawberries, halved220 grams caster sugar

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Instructions

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Step 1

Cook the rice and vanilla pod and seeds with a pinch of salt in a saucepan of boiling water for 20 minutes or until al dente. Drain, discarding pod, and cool slightly. Combine with the creme anglaise and transfer to a 1.5L (6 cup) baking dish. Chill for 30 minutes or until firm.

Step 2

Meanwhile, place jelly and 2 tbs water in a saucepan over low heat and stir until melted. Remove from heat and stir in berries, then set aside until ready to serve.

Step 3

Sprinkle sugar over the pudding, then use a kitchen blowtorch to caramelise the sugar. (Alternatively, cook under a hot grill for 2-3 minutes until caramelised.)

Step 4

Serve the pudding with the berry mixture drizzled over.