Recipe: rice pudding crème brûlée
Joseph Abboud has been serving his interpretation of modern Middle Eastern cuisine at his restaurant Rumi in Melbourne, Australia, since 2006. He has now brought together his best recipes. In the beautifully designed cookbook Rumi, he shares irresistibly delicious Middle Eastern dishes. Such as a rice pudding crème brûlée.
You can vary crème brûlée endlessly. Baileys crème brûlée, Asian crème brûlée (with pineapple marinated in rum!), pandan crème brûlée… anything goes. Rice pudding is also a hit! It is a playful variation on classic Turkish rice pudding, which naturally caramelizes in the oven. Joseph sprinkles the rice pudding with sugar and caramelizes the sugar layer using a blowtorch or under the grill. You can serve this dish hot or cold.
How to make rice pudding crème brûlée
- Add all the ingredients to a heavy-bottomed pan and bring to the boil over medium heat. Stir well over the bottom and along the sides so it does not stick.
- Lower the heat as soon as the rice mixture comes to the boil and keep stirring until it has thickened and has the consistency of custard.
- Remove the crushed cardamom pods and the cinnamon stick. Spoon into heatproof glass or earthenware dishes that can withstand the heat of a grill or blowtorch. Sprinkle the rice pudding with a layer of sugar and caramelize it with a blowtorch, or place everything under a very hot grill.
Title: Rumi
Author: Joseph Abboud
Price: €24.95
Publisher: Good Cook B.V.
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