Rice Pudding Brulee with Strawberries
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml milk
- 100 g rice puddin
- 1 vanilla pod (s), the pulp it
- 2 tablespoon sugar
- 250 g strawberries
- 5 tablespoon sugar, brown
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Cut the vanilla pod lengthways and scrape out the pulp with a sharp knife. Bring the milk to the boil. Add rice, a pinch of salt, sugar, vanilla pulp and pod. Leave to swell over low heat for 30–35 minutes, stirring occasionally. Take out the vanilla pod, let the rice pudding cool down a little.
- In the meantime, wash and clean the strawberries and pat dry. Dice the strawberries and mix with 1 tablespoon brown sugar.
- Divide the strawberries into four small, ovenproof dishes (approx. 1/4 l each). Pour in the rice pudding. Sprinkle evenly with 1 tablespoon of brown sugar on each. Caramelize until golden brown with a kitchen gas burner or in the oven under the grill for 1–2 minutes.
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