Rice pudding crème brûlée

A strawberry coulis adds colour and kick to Matt Tebbutts creamy rice pudding brûlée
By Matt Tebbutt
Rice pudding crème brûlée
  • Rating:
  • Serves: 6
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes plus cooling
  • Effort: easy


  • 150 g pudding rice, short-grained
  • 1.2 litres milk
  • 2 vanilla pods, split, seeds scraped
  • 4 lemons, zest only
  • 150 g sugar
  • 450 ml double cream
  • 6 egg yolks
  • caster sugar, to brûlée top

For the coulis

  • 400 g strawberries
  • ½ vanilla pods, left whole
  • 1 tbsp kirsch
  • 3 tbsp caster sugar


1. Put the rice, milk, vanilla pods and seeds, lemon, sugar and cream into a heavy-based pan and stir over a low heat until boiling. Reduce heat and simmer very gently for about 20 minutes. Remove from the heat and pick out the vanilla pods.

2. Preheat the oven to 140C/120C fan/gas 1. Strain the rice, reserving the liquid. Gently mix in the egg yolks to the warm liquid until well combined. Return the rice to the mixture and stir well. Divide between 6 ramekins and cook in a bain-marie in the oven for 15-20 minutes.

3. For the coulis: core and chop the strawberries and put in a pan with the vanilla pod, kirsch and sugar and cook over a low heat until softened. Mix with a stick blender until smooth.

4. Once cooked, chill the ramekins in the fridge until set. When cold, sprinkle with caster sugar and brûlée with a blow torch. Serve with a little jug of coulis on the side.

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