Bruleed Rice Pudding with Apricots Rice pudding is a great make-ahead recipe, plus the basic ingredients are pantry staples. This is a great dessert to serve to guests, as you can make it the day before and keep it chilled in the refrigerator. Simply add sugar to the top and torch before serving.
- 2 teaspoons unsalted butter
- 1⁄2 cup short-grain
- 1⁄2 teaspoon kosher salt
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground cardamom
- 4 cups whole milk, at room
- 1⁄2 cup dried apricots, diced
- 1⁄2 cup packed light brown
- 1⁄4 cup granulated sugar
HOW TO MAKE IT
- Melt the butter in a small oval cast-iron roasting dish on the stovetop over medium-low heat.
- Stir in the rice, salt, vanilla bean paste, and cardamom, and continue cooking until the rice is golden and coated with the spices and butter.
- Increase the heat to medium and stream in the milk in 1⁄2-cup increments, allowing the rice to absorb about half of the milk with each addition. Add the apricots and brown sugar and continue cooking until the rice is expanded and cooked through, 10 to 15 minutes.
- Remove from the heat and cover the surface tightly with plastic wrap. Cool to room temperature, then chill in the refrigerator for at least 2 hours, until cold.
- When you are ready to serve, sprinkle the granulated sugar over the pudding and brûlée either with a kitchen torch or under the broiler set to high. Serve immediately.