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Lemon Rice Pudding Brulee's picture
  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
  Salt 1⁄2 Teaspoon
  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.

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