Bruleed Chocolate Chip Rice Pudding
As I promised, the rice pudding recipe! It was a really excellent rice pudding by itself - with the cinnamon and the vanilla bean and the brown sugar to give it flavor - but even better with the caramelized sugar on top and the chocolate chips in the middle. And I got to use my wavy-edged ramekins which are low and wide and perfect for brulee. They aren't fancy but I love different shapes and sizes of serving dishes. Things taste better when I put them in a pretty bowl or a nice dish. :)
Bruleed Rice Pudding
Bruleed Chocolate Chip Rice Pudding
This recipe came about from a desire to have a creamy dessert - rice pudding fit that perfectly - with a crunchy contrast and a need for chocolate. I didn't want a baked rice pudding so I went with a stove-top version and then spooned the pudding into ramekins with chocolate chips. A bit of brown sugar and some time with a butane torch (or under the broiler) finished things off.
This recipe can be fairly lean or rather indulgent depending on how you do it. The whole milk can be replaced by low-fat milk or in part by cream or by coconut milk/rice milk. The egg yolks are nice and add a smoothness to the dessert but aren't a requirement. And the white rice could be replaced by a short grain brown rice (with a longer cooking time). Absolutely do not use any long grain brown rice like basmati though or you will have rice in milk and never achieve rice pudding.
4 c whole milk
1/2 c raw short or medium-grain white rice (I used arborio)
1 vanilla bean, broken in half, or 1-1/2 tsp. vanilla extract
1/4 c brown sugar
1/2 tsp ground cinnamon
pinch salt
2 large egg yolks
1/3 c semisweet chocolate chips
1/4 c brown sugar for topping
Add milk, rice, vanilla bean, brown sugar, cinnamon and salt to a large saucepan (if using vanilla extract, don't add it yet). Bring to a boil over high heat, stirring constantly. Reduce heat to low, cover, and simmer gently, stirring occasionally, for 15 minutes. Uncover and continue simmering, stirring frequently, until the rice is tender and the pudding is thickened, about 10 minutes. It's not to boil the pudding at this point and you'll need to stir freqently toward the end of cooking to prevent scorching. Remove pudding from heat while still thinner than you want it since it will thicken up as it cools. At this point fish out the vanilla bean to cool before removing seeds.
Whisk egg yolks (and vanilla extract if using) in a medium bowl. Slowly add some of the rice mixture by spoonfuls, whisking constantly, until you have added about half. Pour the mixture back into the saucepan with the rest, making sure to scrape the bowl. Set the pan over medium-low heat and cook, stirring and scraping the sides and bottom of the pan constantly with a wooden spoon for about 1 minute. Remove pan from heat. If you've used a vanilla bean now scrape out seeds (or simply squeeze like a tube so the seeds come out the end), and stir the scrapings into the pudding. Allow pudding to cool for about 30 minutes.
Take out four 1/2 cup ramekins. Sprinkle a handful of chocolate chips into the bottom of each one. Divide rice pudding among the cups and sift brown sugar over the tops. (Use a fine mesh sieve and a spoon to push the sugar through.) Place each of the prepared ramekins on a metal cookie sheet and either run the flame of a butane torch over the top or place under the broiler until browned and bubbly.
This entry was originally posted here and has
comments. Comment here or there.
Bruleed Rice Pudding
Bruleed Chocolate Chip Rice Pudding
This recipe came about from a desire to have a creamy dessert - rice pudding fit that perfectly - with a crunchy contrast and a need for chocolate. I didn't want a baked rice pudding so I went with a stove-top version and then spooned the pudding into ramekins with chocolate chips. A bit of brown sugar and some time with a butane torch (or under the broiler) finished things off.
This recipe can be fairly lean or rather indulgent depending on how you do it. The whole milk can be replaced by low-fat milk or in part by cream or by coconut milk/rice milk. The egg yolks are nice and add a smoothness to the dessert but aren't a requirement. And the white rice could be replaced by a short grain brown rice (with a longer cooking time). Absolutely do not use any long grain brown rice like basmati though or you will have rice in milk and never achieve rice pudding.
4 c whole milk
1/2 c raw short or medium-grain white rice (I used arborio)
1 vanilla bean, broken in half, or 1-1/2 tsp. vanilla extract
1/4 c brown sugar
1/2 tsp ground cinnamon
pinch salt
2 large egg yolks
1/3 c semisweet chocolate chips
1/4 c brown sugar for topping
Add milk, rice, vanilla bean, brown sugar, cinnamon and salt to a large saucepan (if using vanilla extract, don't add it yet). Bring to a boil over high heat, stirring constantly. Reduce heat to low, cover, and simmer gently, stirring occasionally, for 15 minutes. Uncover and continue simmering, stirring frequently, until the rice is tender and the pudding is thickened, about 10 minutes. It's not to boil the pudding at this point and you'll need to stir freqently toward the end of cooking to prevent scorching. Remove pudding from heat while still thinner than you want it since it will thicken up as it cools. At this point fish out the vanilla bean to cool before removing seeds.
Whisk egg yolks (and vanilla extract if using) in a medium bowl. Slowly add some of the rice mixture by spoonfuls, whisking constantly, until you have added about half. Pour the mixture back into the saucepan with the rest, making sure to scrape the bowl. Set the pan over medium-low heat and cook, stirring and scraping the sides and bottom of the pan constantly with a wooden spoon for about 1 minute. Remove pan from heat. If you've used a vanilla bean now scrape out seeds (or simply squeeze like a tube so the seeds come out the end), and stir the scrapings into the pudding. Allow pudding to cool for about 30 minutes.
Take out four 1/2 cup ramekins. Sprinkle a handful of chocolate chips into the bottom of each one. Divide rice pudding among the cups and sift brown sugar over the tops. (Use a fine mesh sieve and a spoon to push the sugar through.) Place each of the prepared ramekins on a metal cookie sheet and either run the flame of a butane torch over the top or place under the broiler until browned and bubbly.
This entry was originally posted here and has
comments. Comment here or there.