Creamy rice pudding on a layer of juicy blackberries with a deliciously crunchy caramelised top. This blackberry rice brûlée is a combination of two classic desserts: rice pudding and créme brûlé. Combined they make yet another great dessert.
If, like me, you are a big fan of desserts including rice pudding and créme brûlée you will just love this dish. It is a combination of the two, with juicy blackberries thrown into the mix for something really special.
I love the addition of blackberries, being a slightly tart fruit it contrasts with the caramelised sugar topping to make a dessert that is not too sweet as I have not made the rice too sweet either. You could, of course, try other fruits. Raspberries would work well, as would sliced strawberries. Stoned cherries, peaches (sliced) or plums (halved) will also work well. You could even use tinned fruit if you do not have any fresh fruit making this a great dessert to rustle up from the storecupboard when you don’t have time to go to the shops.
In recent years I have found pudding rice harder to find in the shops, have you noticed this? I certainly cannot find it in my local convenience stores so, unless I remember to order it when I’m doing a larger online shop, I often run out. To test this recipe I used arborio risotto rice which is also a starchy short grained rice and I have to say it worked just fine, so problem solved.
Remember when you add the evaporated milk to the rice to stir frequently for the final part of the cooking to prevent the rice from sticking and burning on the bottom of the pan.
- Storecupboard variation
- Prepare ahead
- Family favourite
- Comfort food
This recipe is easy to prepare and will work with other fruits as well as the blackberries. Use tinned fruit for a storecupboard standby
- 100 g pudding or risotto rice
- 5 tbsp golden caster sugar
- 600 ml water
- 175 g evaporated milk
- ¼ tsp vanilla extract
- 200 g blackberries
- Place the rice, 2 tbsp of caster sugar and water in a saucepan and bring to the boil.
Reduce the heat and simmer for 20 minutes, stirring frequently towards the end of the cooking time.
- Once most of the water has been absorbed and the rice is tender, stir in the evaporated milk. Cook for a further 5 minutes stirring frequently until thick and creamy.
- Allow to cool, stirring frequently to prevent a skin forming. Once cold stir in the vanilla extract.
- Place the blackberries in a flameproof dish and spoon the rice over the fruit. Chill for 1 hour.
- Sprinkle the remaining sugar over the rice and place under a very hot preheated grill for 2 to 3 minutes to caramelise the sugar.
- Serve straight away when the rice will be slightly warm or chill again before serving.
Prepare ahead: You can make the recipe in advance up to step 5. Do not make the brûlée topping more than an hour or so before serving as it will gradually get softer and loose its delicious crunch.
Nutrition information is approximate and is meant as a guideline only.
If you liked this recipe
you may like to check out this recipe round-up of the 14 best blackberry recipes