This rich and creamy brûléed rice pudding is made with whole milk, evaporated milk, and sweetened condensed milk for an ultra-silky texture and deep vanilla flavor. Finished with a crackly caramelized sugar topping, it tastes like crème brûlée meets classic comfort food.

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Evaporated Milk

Evaporated milk adds concentrated creamy flavor without feeling too heavy. This shelf-stable milk has about 60% of its water removed, providing a richness that enhances the pudding’s base without the high fat content of heavy cream.

Sweetened Condensed Milk 

Sweetened condensed milk brings sweetness and a smooth, velvety finish. Because it is both thick and pre-sweetened, it acts as a primary sweetener while contributing to the ultra-silky texture that defines this crème brûlée style dish.

Whole Milk

Whole milk keeps the pudding soft and scoopable. Using whole milk ensures there is enough liquid for the rice to cook through properly, maintaining a delicate balance so the final result is tender rather than stiff.

Vanilla

Vanilla is the warm bakery-style flavor that carries the whole dish. Vanillas aromatic profile pairs perfectly with the caramelized sugar.

Cane Sugar

Large grained sugar makes for the perfect cracked sugar topping for this dish. When exposed to the direct heat of a kitchen torch, the cane sugar melts and undergoes caramelization, creating a beautiful mahogany-brown crust. This process builds a signature crackly surface that provides a satisfying textural contrast to the silky pudding underneath.

TIPS & TRICKS FOR THE BEST BRÛLÉED VANILLA RICE PUDDING

Active Stirring

Consistent, active stirring is essential. Once the rice begins to release its starches and the mixture starts thickening, stir frequently and scrape the bottom of the pot to prevent scorching or burning.

Cooling Process

Keep in mind that the pudding will continue to thicken significantly as it cools. For the best results, remove it from the heat while it is still slightly looser than your desired final consistency.

Rice Selection

Always use short grain rice to achieve the creamiest, most authentic texture. Short grain varieties have a higher starch content, which is necessary for the ultra-silky finish that defines this crème brûlée-style dish.

Temperature Control

For a firmer, professional crème brûlée-style finish, chill the pudding thoroughly in the refrigerator before applying the sugar and brûléeing. Chilling allows the custard base to set completely, providing a sturdy foundation for the hot caramelized topping.

Sugar Application

Ensure a thin, even layer of granulated sugar is applied to the surface. This ensures the sugar brûlées much more consistently and creates a mahogany-brown crust that provides a satisfying textural contrast to the silky pudding underneath.

Inclusive adaptions

Dairy-Free Version

Swap whole milk, evaporated milk, and sweetened condensed milk for canned full-fat coconut milk and a plant-based condensed milk alternative to maintain creaminess and texture.

Reduced Sugar 

Use a sugar substitute like erythritol or monk fruit blend in place of the granulated sugar for the brûlée topping. Note that the condensed milk is still a sweetener in the pudding base.

Easier Handling 

For individuals with limited mobility, fully chill the pudding to make it firmer and easier to scoop and serve, or use wider, shallower bowls instead of deep ramekins.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Medium heavy-bottom pot

Wooden spoon or silicone spatula

Kitchen torch

Ramekins or shallow serving bowls

SIMILAR INGREDIENTS TO

Dark Chocolate Pistachio Pretzel Clusters: The Ultimate No-Bake Treat

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Pan au Chocolat Bread Pudding

ENJOY THIS RECIPE WITH

BROWNIE BATTER PANCAKES

STUFFED BANANA PANCAKES

BLUEBERRY CREAM CHEESE PANCAKES

Recipe

Marissa Bolden

Creamy Vanilla Brûlée Rice Pudding

This rich and creamy brûléed rice pudding is made with whole milk, evaporated milk, and sweetened condensed milk for an ultra-silky texture and deep vanilla flavor. Finished with a crackly caramelized sugar topping, it tastes like crème brûlée meets classic comfort food.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Ingredients Equipment Method

Ingredients

  

• 3/4 cup short grain rice
• 2 cups water
• 1 cup whole milk
• 1 12 oz can evaporated milk
• 1/2 cup sweetened condensed milk
• 1/4 tsp salt
• 1 tbsp vanilla extract
• 4 tbsp butter
• 1/2 tsp cinnamon
• Brûlée Topping
• 1 –2 tbsp Turbinado sugar per portion

Equipment

• Medium heavy-bottom pot
• Wooden spoon or silicone spatula
• Kitchen torch
• Ramekins or shallow serving bowls

Method

 

1. In a medium pot, add half of butter and fry rice for one minute, add in water then bring the water and rice to a gentle boil. Reduce heat to low, cover, and cook until most of the water is absorbed, about 15 minutes.
2. Stir in the whole milk, evaporated milk, sweetened condensed milk, salt, vanilla, and cinnamon if using.
3. Cook uncovered over low heat for 20–25 minutes, stirring often, until thick, creamy, and the rice is tender.
4. Stir in the butter and remove from heat.
5. Spoon into ramekins or shallow bowls. Let cool slightly or chill depending on your preferred texture.
6. Sprinkle an even layer of granulated sugar over the top of each serving. Use a kitchen torch to caramelize the sugar until deep golden and crackly.
7. Let sit 1–2 minutes before serving so the brûléed topping hardens.

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