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CREAMY RICE PUDDING BRULEE WITH GINGERED BERRIES

  • 8servings

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Source: www.foodreference.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B12, D
MineralsFluorine, Chromium, Calcium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 cups mixed berries (such as strawberries and blueberries)

  2. 1 (2-ounce) jar crystallized ginger, coarsely chopped

  3. 2 cups heavy cream or half and half

  4. 3 cups cooked medium or long grain rice

  5. 2/3 cup packed light brown sugar, divided

  6. 1 tablespoon butter

  7. 3/4 teaspoon almond extract

Instructions Jump to Ingredients ↑

  1. Directions Preheat broiler.

  2. Combine berries and 3 tablespoons chopped ginger in medium bowl; set aside.

  3. 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.

  4. Spray 8 ovenproof custard cups* with vegetable cooking spray and place on baking sheet.

  5. 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.

  6. Serve with berry mixture.

  7. *One 10-inch shallow oven-safe baking dish or quiche dish may be used in place of individual custard cups. Spoon entire rice mixture into dish; top with brown sugar and broil.

  8. Nutrition Facts Calories 410 Total Fat 24g Cholesterol 85mg Sodium 45mg Total Carbohydrate 49g Dietary Fiber 1g Protein 3g USA Rice Federation (www.usarice.com)

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