Individual Baked Brown Rice Burlee

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Individual Baked Brown Rice Burlee

 

This recipe combines the best of both worlds, healthy

and sweet!

Brown rice gives a nutty subtle taste to an

All-American dessert. This rice pudding has nice twist

to it; a Burlee topping finishes it off.

 

2 large eggs

1/3 Cup sugar

2 Tablespoons fine orange zest (1 large orange)

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 Cups whole milk

1 1/2 Cups cooked Brown Rice (warm brown rice makes

the pudding lighter)

1/2 Cup dried cherries, chopped

1 teaspoon vanilla

1/4 Cup walnuts, chopped

Caramel Glaze

8 teaspoons sugar

 

Preheat oven to 350 degrees. Butter the 8, 2-ounce

ramekins.

 

Whisk together eggs, sugar, orange zest, cinnamon and

salt, mixing thoroughly.

 

Bring milk to a simmer. Slowly whisk the hot milk into

the egg mixture. Stir in the rice cherries, vanilla

and walnuts. Pour into the prepared ramekins. Bake in

a water bath until a knife inserted in the center

comes out clean, 40-45 minutes. Cool for at least 30

minutes.

 

Sprinkle evenly over the surface of each pudding,

sugar. No thicker than 1/16 inch. Caramelize the sugar

with a propane torch, holding the flame about 2 inches

above the surface of the pudding and slowly rotating

it to melt and color the sugar as evenly as possible.

Serve at once, while still warm or refrigerate for up

to 1 hour.

Serve warm or cold.

 

 

 

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