Rice Pudding Creme Brulee | Kheer (Payasam) Brulee | Video
Indian rice pudding or pal payasam meets creme brulee to create a divine dessert!
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Ingredients
Indian rice pudding (pal payasam):
- 1 tablespoon ghee clarified butter
- ½ cup rice short or long grain, rinsed
- 5 cups milk
- ½ cup white sugar
- ½ teaspoon ground cardamom cardamom powder
Cardamom sugar:
- 4 tablespoons granulated sugar caster sugar
- ½ teaspoon ground cardamom cardamom powder
- Cashew nuts to garnish
- Dried rose petals to garnish (optional)
Instructions
Make rice pudding:
- Spread rinsed rice on a paper towel and allow to dry.Heat ghee in a large frying pan over medium heat. Add rice. Stir fry for 3-5 minutes. Add milk. Bring to a boil. Add sugar. Stir to dissolve sugar. Simmer, stirring occasionally, for 6-7 minutes or until rice is tender. Add ground cardamom. Stir to combine. Remove from heat. Allow to cool completely.
Make cardamom sugar:
- Combine together ground cardamom and sugar in a small bowl. Set aside.
Make rice pudding creme brulee:
- Divide rice pudding among 4 ramekins. Sprinkle each ramekin with 1 tablespoon cardamom sugar.Using a blow torch, caramelize sugar. You can also caramelize sugar by placing the ramekins under preheated grill.
Notes
- Substitute your favorite kheer or payasam in this recipe
Nutrition
Serving: 1g | Calories: 342kcal | Carbohydrates: 48g | Protein: 11g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 164mg | Sugar: 26g