Cardamom and nutmeg rice brûlée

Combining warming comfort flavours with a decadent brũlée top.

INGREDIENTS

10 Bart cardamom pods
50g unsalted butter
200g risotto rice
150g caster sugar
1.2 litres milk (full fat)
quarter Bart whole nutmeg (freshly grated)
85g chopped dates
CuisineFrench, British
SeasonAutumn, Winter
LifestyleVegetarian, Indulgent
OccasionsFood with Friends
CoursesDessert, Cakes & Sweet Treats
ServesServes 6
Cook Time30 Minutes
Prep Time10 Minutes
Cardamom Nutmeg Rice Burlee

METHOD

  1. Split the cardamom pods and remove the black seeds. Crush them to a powder in a mortar and pestle.
  2. Melt the butter in a non-stick pan, add the crushed cardamom and cook for a few seconds. Stir in the rice and 50g of the sugar then pour in the milk. Add the nutmeg and simmer for 15 minutes, stirring frequently.
  3. Add the dates and cook, stirring, for 10 minutes until the rice is tender and the mixture is creamy. Divide the mixture between 6 ramekin dishes. Sprinkle the remaining sugar over the top of the rice then, using a kitchen blow torch, caramelise the tops. Serve immediately.

Note: if you don't have a kitchen blow torch, use a hot grill to melt the sugar and caramelised.

Cardamom and nutmeg rice brûlée

Combining warming comfort flavours with a decadent brũlée top.

10 Bart cardamom pods
50g unsalted butter
200g risotto rice
150g caster sugar
1.2 litres milk (full fat)
quarter Bart whole nutmeg (freshly grated)
85g chopped dates
  1. Split the cardamom pods and remove the black seeds. Crush them to a powder in a mortar and pestle.
  2. Melt the butter in a non-stick pan, add the crushed cardamom and cook for a few seconds. Stir in the rice and 50g of the sugar then pour in the milk. Add the nutmeg and simmer for 15 minutes, stirring frequently.
  3. Add the dates and cook, stirring, for 10 minutes until the rice is tender and the mixture is creamy. Divide the mixture between 6 ramekin dishes. Sprinkle the remaining sugar over the top of the rice then, using a kitchen blow torch, caramelise the tops. Serve immediately.

Note: if you don't have a kitchen blow torch, use a hot grill to melt the sugar and caramelised.


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