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Creamy Rice Pudding Brulee With Gingered Berries

Source: USA Rice Federation
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  8 servings
3 cups mixed berries (such as strawberries and blueberries)
1 (2-ounce) jar crystallized ginger, coarsely chopped
2 cups heavy cream or half and half
3 cups cooked medium or long grain rice
2/3 cup packed light brown sugar, divided
1 tablespoon butter
3/4 teaspoon almond extract
Creamy Rice Pudding Brulee With Gingered Berries Recipe at
Preheat broiler. Combine berries and 3 tablespoons chopped ginger in medium bowl; set aside. Bring heavy cream, rice, and 1/3 cup brown sugar just to a boil in large saucepan over medium-high heat. Reduce heat to medium; cook 10 minutes, stirring frequently, or until thickened. Remove from heat, stir in remaining ginger, butter, and extract. Spray 8 ovenproof custard cups* with vegetable cooking spray and place on baking sheet. Spoon equal amounts of rice mixture into each cup. Sprinkle evenly with remaining sugar; broil 2 to 3 minutes or until sugar completely melts and begins to bubble. Remove from broiler; let stand 2 minutes. Serve with berry mixture.

Note: *One 10-inch shallow oven-safe baking dish or quiche dish may be used in place of individual custard cups. Spoon entire rice mixture into dish; top with brown sugar and broil.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.
Date Added: 02/24/2009
Part of These Recipe Collections Find Similar Recipes »
 Rice Puddings & Desserts
Nutrition Facts per Serving
Yield:   8 servings
Calories: 410
Fat. Total: 24g
Fiber: 1g
Carbohydrates, Total: 49g
Sodium: 45mg
% Cal. from Fat: 53%
Cholesterol: 85mg
Protein: 3g
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