Gastronomixs

Rice pudding brûlée with rum and raisins

Crème brûlée means nothing more than 'burned cream'. This name refers to the sugar layer on top of the pudding that is burnt to give it a delicious, crunchy topping.

Rice pudding brûlée with rum and raisins

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Ingredients

100

g

rice

75

g

sugar

500

ml

milk

½

pod

vanilla

25

g

raisins

100

ml

rum

100

ml

whipping cream

Preparation method

  • Boil the raisins with the rum in a saucepan on low heat for approx. 10 minutes, until the raisins have become swollen.
  • Bring the milk to the boil with the sugar and the vanilla pod half. Leave to infuse for a few minutes.
  • In the meantime, rinse the rice in cold water to remove the excess starch.
  • Add the rice to the boiling milk and turn down the heat.
  • Simmer gently until the rice is cooked and then drain.
  • Stir the raisins and the whipping cream into the rice.
  • Divide the rice between small dishes and leave in the refrigerator to firm up.
  • Sprinkle the cooled dishes with cane sugar and caramelise.

Serving suggestions

  • As a dessert in itself served with a scoop of vanilla ice cream.
  • In a smaller version, as part of a dessert, e.g. with banana spring rolls or banana croquettes.

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