You know the one I mean. The one I made the other day that was chock full of cocoa and heath bars and whipped cream. THIS one . Well, making a meringue of that size leaves you with some left over egg yolks. Then there was the yummy Chicken Curry from yesterday.
This one here . Well, I made too much rice when I made that. My refrigerator isn’t the neatest place in the world at the best of times (translate- looking for something in there requires detective skills and hand grenades) but adding in a container filled with egg yolks precariously balanced on top of various Fage yogurts and a container of Brussell Sprouts
and something that growled at me that I left alone and a bowl filled with cold rice makes for a dangerous situation, especially when you have kids and a husband for whom being careful is a mysterious thing women do.
So I decided to make rice pudding. Albeit, a very rich rice pudding with six egg yolks in it but a rice pudding nonetheless. But as much as I love rice pudding, I wanted to do something different with it. Well, I love tea. Just about any type of tea though I have never really been able to get on the “green tea tastes better and is better for you” bandwagon. And I really love spiced Chai. On a side note, it drives me nuts when people say they want some Chai Tea. Chai is the word for tea, just not in English 😛 So when they say they want Chai tea, they are saying they want tea tea hehe.
Asssss I was saying, I love chai. All the spices in it, the heavenly smell… it just some good stuff. So I decided to make a Chai spiced Rice Pudding. But that’s not all folks! Nope, buy one now and we’ll include a second for free!!! Erhmmm… sorry. Been watching too much TV. I decided to make the chai spiced rice pudding but also make it bruleed. It certainly has enough egg yolks and cream in it to qualify for a brulee topping 😀
I mentioned on the facebook fan page for the blog that it would probably be a good idea to make sure you actually READ your spice bottle instead of just grabbing one that begins with the letter C assuming it is the Cardamom you want. Because if you don’t read, you may just end up doing what I did and using Coriander in your rice pudding instead. Not smart. Thank God something told me to only use a sprinkle and then look at the bottle. Coriander spiced rice pudding just doesn’t sound good to me.
CHAI SPICED BRULEED RICE PUDDING
- 3 cups leftover cold rice
- 2 cups heavy cream
- 2 cups whole milk
- 6 egg yolks
- 1 large egg
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cardamom (NOT Coriander 😛 )
- 1/2 cup raisins (optional. Doesn’t really go with the Chai idea but I just love raisins in my rice pudding)
- 1 cup brown sugar mixed with 1/4 cup white sugar
Note- If you just want a regular rice pudding use the cinnamon but omit the other spices
- Preheat oven to 325 degrees. Butter a 3 quart baking dish.
- In a large pot, mix your cold rice with the milk, cream, vanilla, sugar and spices, making sure to break up any lumps. Add the raisins if using. Heat over medium heat, stirring occasionally, until it comes to a simmer.
- Meanwhile, beat your egg yolks and one egg together. When the milk mixture comes to a simmer, take 1/2 cup of it and SLOWLY drizzle it into your eggs to bring up the temp of the eggs so that they don’t just scramble when added to the milk. When the 1/2 cup milk and the eggs are mixed, slowly drizzle this into the hot milk/rice mix, whisking the whole time.
- Cook over low heat for five minutes, stirring constantly.
- Carefully pour the pudding into the buttered baking pan. Cook at 325 until a knife inserted in the center comes out almost clean. It’s ok if there is a little soft rice or liquid on the knife. You just don’t want it to come out dripping. It will finish cooking from it’s own residual heat if the knife is mostly clean.
- Sprinkle the mixed brown and white sugar over the top of the pudding. Using a kitchen torch (I love playing with fire) carefully caramelize the sugar.
- Serve warm, cold or at room temp; however you prefer it. Is yummy served warm (the sugar on top hardens up) with a scoop of vanilla ice cream melting over it. Or like I had it; with a small puddle of heavy cream poured onto it. YUM!