Rice pudding Brûlée is our classic Moroccan rice pudding with a Brûlée twist! The crackly sugar crust on top of this rice pudding is the perfect touch.
This simple dessert is cozy and comforting and brings all the festive flavours onto your table with its aromatic blend of cinnamon, orange, almonds and sultanas. It’s rich and creamy texture will make you feel right at home for Christmas.
And if you have a gluten intolerance you are on a win, win, win here as it tastes just like a gluten free version of the traditional Christmas pudding!
Serves: 6 | Prep time: 5 min | Cooking time: 30 min
1 packet of our Moroccan rice pudding
2 tbs of butter
1 litre of milk
1/2 cup granulated sugar for the Brûlée
-Melt the butter in a medium saucepan and add the contents of the packet followed by one litre of milk.
-Cook on medium heat stirring every now and then for about 20 or 30 minutes or until the rice is deliciously creamy.
-Use a ladle to distribute the batter among 6 ramekins and let them cool down completely in the fridge.
-To brûlée, sprinkle about 1 teaspoon of the sugar over each of the ramekins and blast with a blow torch for around 10 seconds until the sugar melts and turns golden. It will then quickly harden as it cools. However, if you don’t have a blow torch, just stick the ramekins under a screaming hot grill / broiler for around 45 seconds to 1 minute so the sugar melts.