Spiced Rice Pudding Brulee
I grew up on rice pudding. And then after American college (where I literally NEVER ate rice pudding) but back in Australia and sharing a drafty house with old high school friends, it became our go to treat on cold nights. I then never touched it again for a very long time.
I set out to create a delicious rice pudding after being asked about it in the Thermomix. Vanilla Coconut Rice Pudding was the result...that jam and chocolate sauce! It made it onto a class menu and The Convenient Vegetarian cookbook, it was so yummy.
This one is more subtle, but just as delicious, and you can make it in the slow cooker while you are paying no attention to it. Cue the torch! Dessert drama all over the place! I think you'll love it. We certainly did.
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- 1 Teaspoon cardamom seeds
- 1 Cinnamon Stick(s)
- 3 cloves
- 1 Pinch pink salt flakes BUY
- 150 Grams raw caster sugar BUY
- 1 lemon, zest finely grated
- 150 Grams Arborio Rice
- 500 Grams coconut cream (Kara) BUY
- 500 Grams water
- 1 Teaspoon vanilla bean paste BUY
- 50 Grams slow roasted almonds to serve
Place spices, salt and 50g of the sugar into the Thermomix bowl and mill 1 min/speed 10. Tip mixture out into your slow cooker.
Zest lemon into the slow cooker and add rice. Stir.
Place the coconut cream, water and vanilla into the Thermomix bowl (which will still have a little of the spiced sugar in it) and blend 5 sec/speed 5. Pour over the rice.
Cook on low for 1.5 hours or until the rice has absorbed the liquid and is creamy and soft.Divide between serving bowls or ramekins.
Top with the remaining sugar and brulee with a torch or use the grill function of your oven.Serve with the slow roasted almonds.
To slow roast the almonds, place approximately 50g of blanched almonds onto a baking tray and into a cold oven set to 160°C for 25-30 minutes until fragrant and crunchy. Chop or serve whole.
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