Arroz doce brûlée
Rice pudding brûlée
When you start dating a Portuguese guy you realise very soon that anything that’s Portuguese is the best version,
from prawns to chicken and even desserts. I was convinced my grandmother’s arroz
- 1 cup water
- 3 cups milk (only fresh full-cream)
- Rind of 1 lemon
- Pinch salt
- 1 cup Arborio rice
- 1 cup white sugar
- Yolk of 1 large egg
- Cinnamon sugar (to be brûléed)
PREP-TIME 10 MIN
COOKING TIME 40 MIN
- Bring the water and milk to a boil, along with the lemon rind and salt, on medium high.
- Add the rice and stir. Then turn the heat down to just above the lowest setting, and cover the pot, but stir occasionally.
- Most of the liquid should have evaporated after 20–25 minutes, but remember to test the rice to see that it is tender.
- Once the rice is cooked, add the sugar and stir.
- The mixture will become a little more liquid again, but continue cooking on low for another 5–10 minutes, stirring more frequently.
- Once most of the liquid has once again been absorbed into the rice, add the egg yolk, stirring vigorously.
- Pour into individual ramekins and allow to cool completely in the fridge.
- Before serving, sprinkle with cinnamon sugar and then brûlée.
ALL RECIPES PROPERTY OF ©J'SOMETHING 2017. ALL RIGHTS RESERVED.
PUBLISHED IN SOMETHING'S COOKING OCTOBER, 2017.
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