This is a mix up of one of my favorite desserts of my childhood and favorites as an adult. It brings together both in a crazy crunchy party in your mouth. Some tips for success are to cook the rice separately and add to the bottom of your ramekins before pouring the custard mixture over and cooking in a water bath. If you want to get a jump on things, you can cook the rice the day before or, better yet, use leftover rice! The pudding will hold in the fridge for a day or two if tightly wrapped. Just remove an hour before serving and brûlée the sugar!
| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- Pinch of kosher salt
- 3 large eggs
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 cup cooked jasmine rice
- 1/4 cup turbinado sugar, such as Sugar-in-the-Raw
Instructions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- In a saucepan, over the direct heat side of the grill, bring to a strong simmer the cream, milk and salt. Remove from the heat and set aside.
- In a mixing bowl, whisk together the eggs, egg yolks, granulated sugar and cinnamon. Slowly pour the hot cream mixture into the egg mixture while whisking constantly. Stir in the vanilla. Evenly add the cooked rice to six 8-ounce ramekins set inside a roasting pan. Then, ladle the mixture into the ramekins. Place the roasting pan on the indirect heat side of the grill. Pour enough hot water into the pan to come halfway up the sides on the ramekins. Close the lid of the grill and bake for 25 to 30 minutes, until the center of the custard is set but still slightly jiggly (see Cook’s Note).
- Remove from the water bath and allow to stand until cooled, at least 45 minutes to an hour. If serving the next day, cover, refrigerate overnight and remove from the fridge an hour before serving.
- When ready to serve, place the ramekins on a rimmed baking sheet, then sprinkle the surface of each custard with 1 tablespoon of the turbinado sugar and caramelize using a kitchen torch, until golden brown and crisp. Serve!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 487 |
| Total Fat | 35 g |
| Saturated Fat | 20 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 8 g |
| Cholesterol | 296 mg |
| Sodium | 100 mg |
Reviews
An excellent new take on an all American classic. I will use this recipe from now on for this family favorite. YUM
OMG, I love rice pudding and this recipe amplifies the flavor ten-fold!