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KEVIN'S SNACKS INSPIRED BY THE OFFICE

Picture for Kevin's Snacks inspired by The Office

1,586,499 views  If you’re ever in a hankering for a quick office-appropriate snack, please don’t try making rice pudding brulee. Your office fire marshal will not be pleased.

US

original

metric

INGREDIENTS

For the Rice Pudding Brulee

For the Rice Pudding Brulee

water

1 ½ cup water

kosher salt + more to taste

¾ tsp kosher salt + more to taste

dried short grain rice or 3 cups cooked rice

1 cup dried short grain rice or 3 cups cooked rice

whole milk

2 ½ cup whole milk

brown sugar

½ cup brown sugar

freshly grated nutmeg

¼ tsp freshly grated nutmeg

Zest of  orange

0.5 Zest of orange

large cinnamon

1 stick large cinnamon

vanilla bean, seeds + pod separated

1 vanilla bean, seeds + pod separated

heavy cream

½ cup heavy cream

large egg yolk

1 large egg yolk

Superfine Sugar

Superfine Sugar

For the Superfine Sugar

For the Superfine Sugar

white sugar

½ cup white sugar

DIRECTIONS

1.

For the Rice Pudding Brulee

1.

If using already cooked rice, skip to step 2. Combine the water and salt in a medium saucepot. Bring the water to a boil over medium-high heat, then stir in the rice. Once the water has returned to a simmer, reduce the heat to low and cover the pot. Cook the rice until it has absorbed all of the water, about 12-18 minutes.

water

1 ½ cup water

kosher salt + more to taste

¾ tsp kosher salt + more to taste

dried short grain rice or 3 cups cooked rice

1 cup dried short grain rice or 3 cups cooked rice

2.

Once the rice is cooked, uncover the pot and stir in the milk, brown sugar, nutmeg, orange zest, cinnamon stick, vanilla seeds and pod.

whole milk

2 ½ cup whole milk

brown sugar

½ cup brown sugar

freshly grated nutmeg

¼ tsp freshly grated nutmeg

Zest of  orange

0.5 Zest of orange

large cinnamon

1 stick large cinnamon

vanilla bean, seeds + pod separated

1 vanilla bean, seeds + pod separated

3.

Increase the heat to medium and cook the mixture until thickened to the consistency of thin yogurt, about 15-18 minutes. Make sure the stir the mixture consistently to avoid scorching the milk.

4.

Turn off the heat and set aside. Whisk together the egg yolk and heavy cream in a small bowl.

heavy cream

½ cup heavy cream

large egg yolk

1 large egg yolk

5.

Slowly pour the cream/egg yolk mixture into the rice pudding while stirring constantly.

6.

Remove the vanilla pod and cinnamon stick from the pudding. Divide the pudding between 4 oz ramekins, cast iron pan, or serving dish of choice.

7.

Allow the rice pudding to cool to room temperature, then cover with plastic wrap and refrigerate overnight.

8.

When ready to serve, uncover the rice pudding and sprinkle the surface of the rice pudding with an even thin layer of Superfine Sugar. Torch or broil the sugar until caramelized, then serve immediately.

Superfine Sugar

Superfine Sugar

9.

For the Superfine Sugar

1.

Blend the sugar in a food processor for 3-4 minutes.

white sugar

½ cup white sugar

2.

Reserve until ready to use.

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