Calories                    205	Sodium                    61.6mg
Protein                         5g	Cholesterol                9.0mg
Total Fat                      3g	Fiber                               n/sg
Carbohydrates         41g

Nutritional data compiled from the United States Department of Agriculture National Nutrient Database. Data is per serving.

A delicious twist on a classic. The 'burned sugar' gives a delicious texture diversity to the creamy vanilla pudding. One cup of rice makes a surprising amount of rice pudding.

SERVES 6-8

INGREDIENTS

1   tsp butter
1   cup Arborio rice
1   vanilla bean,
3   tsp vanilla extract
¾  sugar
3   cups milk
      salt

      extra sugar for the brulee
 

Heat a heavy medium sized pot to medium heat, add butter, rice and a dash of salt. Incorporate the butter with the rice, and once coated start adding milk little bit at a time. Make sure there is always enough milk in the pot so the rice is not going to be dry. Turn the heat to low and keep stirring with a wooden spoon.

Cut vanilla bean in half lengthwise, scrape the seeds into the rice mixture, and add in the vanilla bean shell for added flavour. Add vanilla extract. Add sugar little bit at the time as well keep adding milk.

Keep stirring the mixture for 45 minutes or longer while adding more and more milk. Taste it from time to time. Make sure the rice is not cooked al dente, but well cooked through, soft and chewy.

When the pudding is almost done, take it of the heat, cover with a lid and let it rest as to absorb the rest of the milk.

Enjoy it as a pudding or preheat your broiler to high. If you have a butane torch then its even easier to caramelize the top, as you have more control.

Add pudding to smaller individual serving dishes that are heat proof, sprinkle a generous amount of sugar on top and place them under the broiler. Don't walk away, the sugar caramelizes quickly. They are ready when the sugar melts and turns slightly brown.

Enjoy them as they  are or add a dollop of whipping cream.