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

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

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.
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.
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.
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.
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