Creme Brulee Rice Pudding Recipe

Arroz con Leche Brûlée is a luscious take on traditional Latin rice pudding, enriched with evaporated and condensed milk, scented with cinnamon and vanilla, and finished with a crisp, caramelized sugar crust. This elegant dessert combines comforting, creamy texture with a sophisticated brûlée top that cracks pleasingly when tapped. Ideal for dinner parties or as a special family treat.

• 1 cup long-grain rice, rinsed
• Pinch of salt
• 2 small cinnamon sticks
• 1–2 whole cloves
• 3 cups water
• 3 cups milk (dairy or plant-based)
• 1 (12 oz) can evaporated milk
• 1 (12 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• Superfine sugar, for sprinkling and caramelizing

• 1. In a medium saucepan over medium heat combine the rinsed rice, a pinch of salt, the cinnamon sticks, the cloves, and 3 cups water.
• 2. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 10–12 minutes, or until the rice is partially cooked and most of the water has been absorbed. Stir occasionally to keep rice from sticking.
• 3. Remove the lid and stir in the milk, evaporated milk, sweetened condensed milk, and vanilla extract. Increase the heat slightly to bring the mixture back to a gentle simmer.
• 4. Simmer uncovered for 20–25 minutes, stirring occasionally. Cook until the rice is tender and the mixture thickens to a creamy consistency. Keep a close eye near the end; the custard should coat the back of a spoon.
• 5. Remove and discard the cinnamon sticks and cloves. Let the arroz con leche cool to room temperature, stirring occasionally to prevent a skin from forming.
• 6. Divide the mixture evenly among eight ramekins. Cover and refrigerate for at least 2 hours, or until thoroughly chilled and set.
• 7. Just before serving, sprinkle an even layer of superfine sugar over each ramekin. Use a kitchen torch to caramelize the sugar, moving the flame in a circular motion until the sugar melts and forms a golden, glassy crust.
• 8. If you don’t have a torch, place the ramekins under a very hot broiler for 1–2 minutes—watch closely to avoid burning. Let the brûlée set for a minute, then serve immediately to enjoy the contrast of creamy pudding and crisp topping.

• Use superfine or caster sugar for a smoother, more even brûlée crust. Regular granulated sugar works, but may take longer to melt.
• Chill the pudding thoroughly before torching so the heat focuses on the sugar and avoids melting the custard underneath.
• For extra depth of flavor, stir in a teaspoon of dark rum or a teaspoon of orange zest into the custard before chilling. These additions enhance aroma without overpowering the classic taste.
• If a silky texture is desired, strain the cooked rice mixture through a fine-mesh sieve before dividing into ramekins. This produces an extra-smooth arroz con leche, though a little rice texture is traditional and pleasant.
• Storage: Keep leftover ramekins refrigerated, covered, for up to 3 days. Caramelize the sugar only when ready to serve to preserve the crackly top.
• Serving suggestions: Serve with fresh berries, toasted nuts, or a light dusting of cinnamon. The contrast between the warm caramelized sugar and the cool pudding is part of the appeal.
• Broiler method: If using the broiler, place ramekins on a baking sheet and position them close to the heating element. Broil in short bursts, rotating as needed, and watch constantly to prevent burning.

This Arroz con Leche Brûlée blends comforting homestyle flavors with an elegant presentation. It’s perfect for holidays, dinner parties, or any time you want a dessert that’s familiar yet special.