Rice Pudding Brûlée

Name: Rice Pudding Brûlée
Yield: 12 servings of about 1/2
Ingredients: 4 cups (1 L) water; 1 1/2 cups (375 mL) long grain white rice; 1/2 tsp (2 mL) salt; 1 cup (250 mL) heavy whipping cream; 1 cup (250 mL) sweetened condensed milk; 1/2 tsp (2 mL) vanilla extract; 1/4 tsp (1 mL) ground cinnamon; 1/2 cup (125 mL) packed brown sugar; 2 tbsp (30 mL) powdered sugar

Ingredients

4 cups (1 L) water
1 1/2 cups (375 mL) long grain white rice
1/2 tsp (2 mL) salt
1 cup (250 mL) heavy whipping cream
1 cup (250 mL) sweetened condensed milk
1/2 tsp (2 mL) vanilla extract
1/4 tsp (1 mL) ground cinnamon
1/2 cup (125 mL) packed brown sugar
2 tbsp (30 mL) powdered sugar

Directions

Combine water, rice and salt in Stainless (10-in./24-cm) Skillet. Bring to a boil over medium-high heat. Reduce heat to lowest setting and cover Skillet. Simmer 16-18 minutes or until rice is soft and water is absorbed. Turn off heat; let stand 10 minutes.
Add cream to rice. Stir in sweetened condensed milk, vanilla and cinnamon. Stir mixture for 1 minute. Smooth surface of pudding using Small Spreader. Wipe rim of Skillet clean with damp paper towel.
Preheat broiler on HIGH 5 minutes. Mix sugars until well blended; sprinkle evenly over entire surface of pudding. Place Skillet as close as possible to heating element (2 in./5 cm). Broil 4-6 minutes or until sugar is melted and bubbly. (Watch closely. If sugar starts to brown unevenly, adjust accordingly.) Remove Skillet from broiler; let stand 10 minutes before serving.

Yield:

12 servings of about 1/2

Nutrients per serving:

U.S. Nutrients per serving: Calories 270, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 43 g, Protein 4 g, Sodium 150 mg, Fiber 0 g