Apple Rice Pudding Brulée

This apple rice pudding brulée is a great, easy dessert. And of course for Allergic Living, Chef Simon makes it free of top allergens and gluten-free!

Caramelizing the apples makes all difference. Then, similar to a creme brulée – we brulée the rice pudding’s top under the broiler. This makes that nice crusty, tasty topping.

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga

Related: Try our Apple Pie Cupcakes.

Ingredients for Rice Pudding

2 tbsp butter alternative, such as Earth Balance spread
4 apples, peeled, cored and finely diced
1 cup (250 mL) Arborio rice
6 cups (1.5 L) rice milk
1/2 tsp ground cinnamon
1/8 tsp sea salt
1/3 cup maple syrup
Natural cane sugar for brulée

Instructions for Rice Pudding Brulee

In a large sauté pan, heat butter alternative over medium heat. Add apples and sauté, stirring gently for 2 minutes.
Reduce heat to low. Continue to cook a further 8 to 10 minutes until caramelized. Remove and set aside.
Rinse rice, and place in a medium saucepan.
Add 4 cups of rice milk, cinnamon and salt. Bring to a boil, stirring often.
Reduce heat to low. While simmering and stirring for 22-24 minutes, gradually mix in the remaining rice milk. This retains enough liquid to cook the rice.
Stir in maple syrup and caramelized apples. Continue to cook on low for 25 minutes, until rice is cooked through.
Fill 4-inch ramekins with rice pudding. Top each one with 1 tbsp of sugar, spread evenly
Place under broiler for 2-4 minutes until sugar is caramelized (bruléed).

Simon Clarke is a chef and recipe developer.