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Café Dessert
© Copyright 2008, Cafedessert.com, All Rights Reserved
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| CREAMY RICE PUDDING BRULEE WITH GINGERED BERRIES |
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.
Photo(s) and recipe(s) courtesy of USA Rice Federation, www.usarice.com