Creamy Rice Pudding Brulee with Gingered Berries
Make this incredible treat when summer berries are at their peak.
- 3 cups mixed berries (such as strawberries and blueberries)
- 1 2-ounce jar crystallized ginger, coarsely chopped
- 2 cups heavy cream or half and half
- 3 cups cooked medium or long grain rice
- 2/3 cup packed light brown sugar, divided
- 1 Tablespoon butter
- ¾ teaspoon almond extract
- Preheat broiler. Combine berries and 3 Tablespoons chopped ginger in medium bowl; set aside.
- Bring heavy cream, rice, and 1/3 cup brown sugar just to a boil in large saucepan over medium-high heat. Reduce heat to medium; cook 10 minutes, stirring frequently, or until thickened. Remove from heat, stir in remaining ginger, butter, and extract.
- Spray 8 ovenproof custard cups* with vegetable cooking spray and place on baking sheet. Spoon equal amounts of rice mixture into each cup.
- Sprinkle evenly with remaining sugar; broil 2 to 3 minutes or until sugar completely melts and begins to bubble. Remove from broiler; let stand 2 minutes. Serve with berry mixture.
Preparation Tip: One 10-inch shallow oven-safe baking dish of quiche dish may be used in place of individual custard cups. Spoon entire rice mixture into dish; top with brown sugar an broil
Calories from Fat 37 (8%)
(7%)Total Fat 4g
(13%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrate 112g
(3%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.