Rice and raspberry creme brulee

<strong>From the Spekko kitchen</strong>You can use a gas blow torch instead of grilling. Keep flame from touching the sugar and move it in circular motion to brown puddings evenly. Spekko Long Grain Parboiled Rice works well in this recipe.

• Serves: 4
• Difficulty: easy
• Prep time: 15 - 20 minutes
• Cooking time: 45 - 60 minutes

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Ingredients

• 250 ml (1 cup) water
• Pinch of salt
• 125 ml ( ½ cup) Spekko Saman Parboiled Rice
• 500 ml (2 cups) thick cream
• ½ vanilla bean, split lengthways
• 6 large egg yolks
• 1/3 cup white sugar
• 1 punnet raspberries

For the topping

• 90 ml (6 tbsp) white sugar

 

Method

1. Preheat oven to 160 °C.
2. Combine water and salt in a saucepan, bring to the boil and add Spekko rice. Reduce heat, cover and simmer until rice has absorbed all the liquid.
3. Pour thick cream into the saucepan. Scrape the vanilla bean seeds into cream mixture, add bean pod. Bring mixture to a simmer remove from heat, remove and discard bean pod.
4. Whisk egg yolks and add 1/3 cup sugar together in a bowl, gradually whisk into cream mixture. Fold rice into egg mixture.
5. Pour mixture evenly into 6 ramekins. Drop about 6 raspberries into each ramekin.
6. Place ramekins in a roasting pan or deep oven proof dish, fill pan with water until halfway up the sides of ramekins.
7. Bake in oven until set in the middle, about 40 minutes. Remove ramekins from water bath and cool on wire rack for 30 minutes.
8. Cover ramekins with plastic wrap and refrigerate until completely chilled.
9. Set oven rack on the top shelve, preheat grill, arrange ramekins on a baking sheet, sprinkle each with sugar. Grill until sugar becomes golden 3-5 minutes.