Lemon Rice Pudding Brulee
|Lemonade||1 1⁄3 Cup (21.33 tbs)|
|Uncooked long grain rice||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Teaspoon|
|Sugar||8 1⁄3 Cup (133.33 tbs), divided (1/3 Cup Plus 3 Tablespoons)|
|All purpose flour||1 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Eggs||2 , lightly beaten|
|Dried cranberries||1⁄4 Cup (4 tbs)|
|Brown sugar||3 Tablespoon|
|Chopped pecans||1⁄3 Cup (5.33 tbs), toasted|
In a small saucepan, bring lemonade and rice to a boil.
Reduce heat; cover and simmer for 20 minutes.
Remove from the heat; stir in lemon peel.
Cover and let stand for 5 minutes.
Cool to room temperature.
In a large saucepan, combine 1/3 cup sugar, flour and salt.
Stir in the milk until smooth.
Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes longer.
Remove from heat.
Stir a small amount of hot filling into eggs; return all to pan, stirring constantly.
Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat.
Gently stir in cranberries and cooled rice.
Divide among six 8-oz ramekins.
Place on a baking sheet.
Combine the brown sugar and remaining sugar; sprinkle over the pudding.
Broil 3-4 in.from the heat for 3-5 minutes or sugar is melted and bubbly.
Sprinkle with pecans.