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Rice Pudding Brulee with Salted Nut Praline

  • 31 - 60 Minutes
  • Hard
  • Serves 8

Creamy Brulee style rice puddings with a topping of crushed salted praline.




  • 100g Tilda Pure Basmati
  • 25g hazelnuts
  • 25g almonds
  • 250ml water
  • 250g caster sugar
  • Large pinch sea salt
  • 300ml whole milk
  • 2 tsps vanilla essence
  • 3 egg yolks
  • 275ml double cream



  1. Preheat an oven to 160°c, Gas mark 3

  2. Roughly chop or crush the nuts with the back of a knife

  3. Bring the water to the boil and add 180g of the sugar. Continue to boil until the syrup reaches a nutty brown colour

  4. Take from the heat, add the nuts and salt and spread a thin layer over a sheet of greaseproof paper. Leave to cool

  5. Bring the milk, vanilla essence, rice and the remaining sugar to the boil. Turn down to a simmer and cook until all the milk has been absorbed. Leave to cool slightly

  6. Whisk the egg yolks and cream together and then add to the rice mixture

  7. Divide the mixture between 8 ramekins and cook in a water bath in the oven for about 30 minutes or until firm to the touch

  8. Leave brulees to cool right down and then sprinkle with crushed praline or decorate with shards of broken praline