Chilled Rice Pudding with Brulee Topping

chilled rice pudding with brulee topping 

Serves 4-6 

1 cup (220g) arborio rice 

1 vanilla bean, split, seeds scraped 

600m1 creme anglaise' or store-bought custard 

1/3 cup (105g) redcurrant jelly 

250g punnet strawberries, halved 

1 cup (220g) caster sugar 

Cook the rice and vanilla pod and seeds with a pinch of salt in a saucepan of boiling water for 20 minutes or until al dente. 

Drain, discarding pod, and cool slightly. Combine with the creme anglaise and transfer to a 1.5L (6 cup) baking dish. 

Chill for 30 minutes or until firm. 

Meanwhile, place jelly and 2 tbs water in a saucepan over low heat and stir until melted. 

Remove from heat and stir in berries, then set aside until ready to serve. 

Sprinkle sugar over the pudding, then use a kitchen blowtorch to caramelise the sugar. (Alternatively, cook under a hot grill for 2-3 minutes until caramelised.) 

Serve the pudding with the berry mixture drizzled over.