Creme Brulee Rice Pudding Recipe

Introduction

Creme Brulee Rice Pudding is a decadent twist on a classic comfort dessert. Creamy arborio rice simmers in rich milk and cream, flavored with fragrant vanilla and cinnamon, then topped with a crisp caramelized sugar crust. It’s the perfect indulgence that offers a lovely contrast of textures.

Ingredients

• 1 cup (225g) arborio rice
• 4 cups (1L) whole milk
• ½ cup (125ml) heavy cream
• 1 vanilla bean
• 2 tbsp (20g) caster sugar (or more to taste)
• Pinch of cinnamon
• Extra sugar, to brulee

Instructions

1. Step 1: Place the rice, milk, and cream in a large saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the pan.
2. Step 2: Heat the pan over medium-low heat and cook gently for 45 minutes to an hour, stirring occasionally, until the rice is tender and the mixture has thickened to a custard-like consistency.
3. Step 3: Remove the pan from heat and take out the vanilla pod. Stir in 2 tablespoons of caster sugar and a pinch of cinnamon. Taste and adjust cinnamon if desired.
4. Step 4: Divide the rice pudding evenly into four ramekins or small serving dishes, then refrigerate until completely chilled.
5. Step 5: When ready to serve, sprinkle a thick layer of sugar on top of each pudding and carefully caramelize with a blow torch until the sugar is crisp and golden. Alternatively, make a caramel by heating about ¾ cup of sugar with a splash of water in a pan until amber, then pour the caramel over the puddings and tilt to spread evenly.
6. Step 6: Allow the caramel to set before serving.

Tips & Variations

• Use arborio rice for the creamiest texture; regular rice won’t yield the same results.
• For a richer flavor, substitute some of the milk with coconut milk or almond milk.
• If you don’t have a blow torch, the stovetop caramel method works well—just be careful pouring hot caramel.
• Add a splash of rum or orange zest to the pudding for an extra layer of flavor.

Storage

Store leftover rice pudding in the refrigerator covered with plastic wrap or in airtight containers for up to 3 days. For best texture, do not caramelize the sugar until just before serving. Reheat gently if desired, but caramelized topping is best freshly made.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Arborio rice is recommended because its high starch content creates the creamy texture characteristic of this pudding. Using regular long-grain rice will result in a less creamy, more grainy pudding.

How do I avoid the rice sticking or burning during cooking?

Cook the pudding over low to medium-low heat, stirring frequently to prevent sticking. Using a thick-bottomed saucepan also helps distribute heat evenly and reduces the risk of burning.

Creme Brulee Rice Pudding Recipe

---

★★★★★

4.5 from 81 reviews

• Author: Elara
• Total Time: 1 hour 10 minutes plus chilling time
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Creme Brulee Rice Pudding is a decadent twist on a classic dessert, combining creamy arborio rice cooked slowly in milk, cream, and real vanilla bean to create a rich, custard-like base. The pudding is chilled and topped with a crisp, burnt sugar caramel layer, made either with a blow torch for a traditional brulee effect or a homemade caramel sauce poured over the top, offering a satisfying textural contrast and indulgent flavor.

---

Ingredients

Scale 1x2x3x

Rice Pudding Base

• 1 cup (225g) arborio rice
• 4 cups (1L) whole milk
• ½ cup (125ml) heavy cream
• 1 vanilla bean
• 2 tbsp (20g) caster sugar (or more to taste)
• Pinch of cinnamon

For Brulee Topping

• Extra sugar (amount as needed, about 1-2 tbsp per serving)
• Optional: splash of water (for caramel sauce method)

---

Instructions

1. Prepare the rice mixture: Place the arborio rice, whole milk, and heavy cream into a large saucepan. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan to infuse the mixture with vanilla flavor.
2. Cook the rice pudding: Heat the pan over medium-low heat and simmer gently for 45 minutes to an hour. Stir occasionally until the rice is tender and the mixture thickens to a creamy, custard-like consistency.
3. Remove vanilla pod and sweeten: Remove the vanilla bean pod from the pudding. Stir in 2 tablespoons of caster sugar and a pinch of cinnamon. Taste the pudding and add more cinnamon if desired for extra warmth.
4. Chill the pudding: Spoon the rice pudding evenly into four ramekins or small serving dishes. Cover and refrigerate until completely cold, at least 2-3 hours or overnight for best texture.
5. Caramelize the topping: When ready to serve, sprinkle a thick layer of sugar evenly over each pudding. Use a kitchen blow torch to melt and caramelize the sugar until it forms a crisp, burnt crust. Alternatively, make a caramel sauce by heating about ¾ cup sugar in a pan with a splash of water. Heat without stirring until it turns a deep amber color, then carefully pour the caramel over each pudding and tilt to coat evenly. Allow the caramel to set before serving.

Notes

• Use arborio rice for its creamy texture; regular long-grain rice will not yield the same custardy consistency.
• Cooking time may vary slightly depending on stovetop heat and pan; stir occasionally to prevent sticking.
• The vanilla bean pod must be removed before serving to avoid a chewy texture.
• For a lower fat version, substitute whole milk with 2% milk and omit or reduce the cream.
• Caramelizing with a blow torch gives a traditional brûlée crackle, while the poured caramel adds a richer flavor but is softer.

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: French-inspired

Keywords: creme brulee, rice pudding, vanilla bean, caramel, dessert, custard, arborio rice