Rich and delicious, a comfort food dessert recipe!
In a saucepan, combine the milk, salt, and rice. Bring to a boil over medium-high heat. Cook at a good simmer, stirring occasionally, until the rice is tender, about 15 minutes. Stir in the vanilla, chocolate, and butter and stir well to combine. The mixture should thicken. Divide among 8 glasses or ramekins, smooth and level out the top with a spoon, and chill for at least 2 hours.
To serve. If you have a blow torch, sprinkle a thin layer of the white sugar evenly over the top of the chilled rice pudding. Burn the sugar with the blow torch, while slowly moving it around the top, to evenly caramelize the sugar. Be sure to tip the bowl around so the caramel can evenly distribute. When golden, allow to set for 1 minute, and serve immediately.
If you do not have a torch: Sprinkle a thin layer of dark brown sugar over the top or the rice pudding. Heat the broiler on high. Place the rice pudding on a baking sheet and place directly under the broiler. Watch closely as it easily burns on the top with this method. Let the sugar melt evenly and brown in parts. Remove before it burns too much. Allow to sit for 1 minute to harden and serve immediately.
If you don’t have unsalted butter on hand just omit adding the salt!
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