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).
For other torched delights, see: Brûléed Dughnut Holes and Brûléed Meyer Lemon Bars! Theres no stopping us.
PrintRaspberry Brulee Rice Pudding
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
Ingredients
- 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
Instructions
- 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.
Nutrition
- Serving Size: 4
Caitlin - Wanderer and Wolf
I can’t wait for your brunch cookbook to arrive! Brunch is by far the best meal of any day and I can’t wait to see what recipes you put together!
xx, Caitlin
http://www.wandererandwolf.com
Rossi @ A Baking Girl
I adore rice pudding, and I didn’t think it could get any better… until now. Love the brulee idea and totally wish I had a kitchen torch to try it out
Debbie
Keep the “cutting floor” recipes coming! I lol as I made a game of editing the things needing fixing in this blog- 3? I have written a cookbook and can attest it is a HUGE amount of work (and fun).
rebecca | DisplacedHousewife
Just beautiful — these pics are gorgeous!!! xo
Ashlyn @ The Pedantic Foodie
I cannot wait for this book! My mother would love this pudding!
Jenna @ A Savory Feast
I love raspberries in all forms! This looks incredible.
Suzi D.
1. This looks so amazing delicious, I’ve already scheduled a break in my House of Cards binge-watching to make it tomorrow.
2. Need a recipe tester? :)
Chris @thinlyspread
I’m drooling which is unsightly but OH the deliciousness!
wheelingalong24
I can’t wait for the book to be released! I’m really glad you shared this recipe, it’s pretty much all my favourite deserts combined!
Katrina
That bruleed top sounds soooo amazing!! LOVE this!
Dee
Joy, try cooking your rice in the milk and sugar, add the vanilla as soon as it comes off the stove. Everything will be nice and creamy. Love the brulee idea.
joythebaker
I’ve done it this way and actually think it’s creamier when the rice is already cooked before going into the milk.
Mari
This looks soo tasty and invites to be made at once! Friday is a great day for such soft-as-cloud-and-taste-like-heaven recipes. Thank you and whishing you all the best with your cookbook! :D
Tori
So much yumness! This is totally my kind of thing! I could live on raspberries so including rice pudding makes me a super happy person! This looks so good, Joy!
Vivian | stayaliveandcooking
I can’t wait for your book to arrive! Breakfast is the best, and having a whole book filled with those recipes… Yes, please!
The pudding looks gooooood, who doesn’t love a dessert for brunch.
Cheese and Chinese
This looks too good!! Love raspberries on, well, everything!