Creamy Rice Pudding Brulee with Gingered Berries

8 servings


  • 3 cups mixed berries (such as strawberries and blueberries)
  • One 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


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.

RecID 11035

nutrition information per serving

410 calories; 24g total fat; 85mg cholesterol; 45mg sodium; 49g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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