Did you know I’m writing a cookbook about Brunch? Now it’s more that I’m editing a cookbook about Brunch. Actually… it’s more like I’m editing an unnamed cookbook about Breakfast Brunch and Cocktails and I need to send in hard drives and correct punctuation, and figure out what to do with the pancakes in my freezer. The Brunch book. The one that’s making me sweat right now, will make me sweat slightly less in Spring 2017 when it’s published and I can invite you over for breakfast.
You know what it takes to write a cookbook? I’ll tell you. A tremendous amount of self-bargaining. All the self-bargaining your brain can muster and imagine. If. Then.
Here’s how this goes. If you finish typing these three recipes you can have a bowl of Lucky Charms and watch Property Brothers for 15 minutes. If you finish these 12 recipe introductions you can go-go to yoga and take a shower. If you finish proof-reading this chapter you can take a break and see how many Peanut Butter M&M’s you can fit in your mouth. If work work work. Then reward reward reward / chocolate.
I should also mention that writing a cookbook is fun. See: setting up a Bloody Mary Topping shot above.
I will also reiterate that writing a cookbook is work. See: all the pancakes I ate above. Real WERK.
In that work, some recipes make the cut and some fall to the cutting room floor. There’s no actual cutting room floor. There’s just the delete button. This Raspberry Brûlée Rice Pudding almost hit the floor. While it’s delicious (sooo delicious) and comforting, and torched to high heavens… it don’t quite fit in among the poached eggs and chicken salad sandwiches no matter how I tried. But! I though you could enjoy the recipe here and now instead of 2017/never.
This rice pudding is as tremendous and comforting as you need it be. Soft, creamy, starchy, sweet, and fruit-studded. And now! With added torch appeal as a thin layer of browned and melted sugar tops the fruit and pudding.
More Brunch things soon (after many edits and rewards).Print
- 2 cups water
- 1 cup jasmine rice
- ¼ teaspoon salt
- ½ teaspoon lemon zest
- 4 cups whole milk
- 2 tablespoons unsalted butter
- 1 cup granulated sugar, divided
- 2 teaspoons pure vanilla extract
- 1 ½ cups fresh raspberries
- In a large saucepan, bring 2 cups of water to a boil. Add rice, salt, and lemon zest. Stir to combine. Cover the pan, reduce the heat to low, and simmer for 15 minutes.
- Once the water is absorbed, stir the rice, remove from the heat, and spoon rice into a bowl. Set aside.
- Add 4 cups of milk to the saucepan over medium eat. Stir in the butter and ½ cup sugar. Heat the milk until is just begins to simmer. Stir often to ensure that the milk doesn’t burn. Add the rice and vanilla and stir to combine.
- Stir the mixture frequently until reduced and thickened, about 20 to 25 minutes. The mixture will still be just slightly soupy, but will thicken as it rests in the refrigerator. Gently stir in 1 cup of raspberries.
- If you prefer rice pudding chilled, transfer the pudding to a glass or metal serving dish. You’ll want to use something that can withstand the heat of a kitchen torch.
- Allow to rest in the fridge for at least 4 hours, or overnight.
- Just before serving (warm of chilled), top with the remaining raspberries and sprinkle generously with remaining sugar. Use a kitchen torch to melt and toast the sugar. Allow to rest for 5 minutes to allow to sugar to cool and harden.
- Scoop into bowls and enjoy.
- Serving Size: 4