Salted Caramel Rice Pudding Brûlée
Rice pudding skeptics prepare to be converted. We are enjoying the most AMAZING sweet treat in the BOSH! studio with these rice pudding creme brûlée’s made with Oddlygood’s Salted Caramel Barista Oat Drink. Decadent, rich and super creamy, Oddlygood’s Salted Caramel Barista Oat Drink adds the perfect sweetness and proves they’re not just for coffee - they can be used for cooking, baking and anything else you can think of.
Serves
Ingredients
For the Rice Pudding
<item-todo-done>200g Arborio risotto rice<item-todo-done><item-todo-done>1 litre - Oddlygood Salted Caramel Oat Drink<item-todo-done><item-todo-done>30g soft brown sugar<item-todo-done><item-todo-done>1 tsp vanilla bean paste<item-todo-done><item-todo-done>½ tsp sea salt<item-todo-done><item-todo-done>¼ tsp cinnamon<item-todo-done><item-todo-done>125ml plant-based double cream<item-todo-done><item-todo-done>50g demerera sugar<item-todo-done>
Before you start
Saucepan | Blowtorch or grill
Cook the rice
- Place the rice, oat drink, brown sugar, vanilla, salt and cinnamon in the saucepan and bring to a simmer
- Cook for 30 minutes until the rice is cooked and thickened, stirring regularly to stop it from sticking
- Stir through the cream and transfer to a baking dish or divide between 4 ramekins
Brulee the top
- Preheat the grill to high or use a blowtorch to grill the top
- Sprinkle the sugar over the top and cook until caramelised