Baked Wild Rice Pudding Brulee
|Wild rice||3⁄4 Cup (12 tbs) (175 Milliliter)|
|Short grain rice||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Raisins/Chopped dried apricots / dried cherries||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Granulated sugar||2⁄3 Cup (10.67 tbs) (150 Milliliter)|
|Vanilla||10 Milliliter (2 Teaspoon)|
|Milk||500 Milliliter (2 Cups)|
|Brown sugar||1⁄2 Cup (8 tbs)|
Bring large pot of water to boil.
Add wild rice.
Cook, uncovered, until very tender, about 1 hour.
(The rice should be well cooked and out of its shell.) Drain.
Meanwhile, bring another pot of water to boil.
Add short-grain rice and cook until tender, about 15 minutes.
Add raisins and cook for 5 minutes longer.
In large bowl, whisk eggs with sugar.
Add vanilla, cinnamon, nutmeg and milk.
Stir in rices and fruit.
Pour mixture into lightly oiled 9-inch/2.5 L square baking dish.
Bake in water bath (see sidebar) in preheated 350Â°F/180Â°C oven for 1 hour, or until custard is just set.
Cool if desired (pudding can be served warm or very cold).
Just before serving, sift brown sugar over top of custard.
Pat down gently and evenly.
Broil carefully just until sugar melts and turns slightly golden.