There’s nothing more delicious than creme brulee. But there’s also nothing more delicious than rice pudding. Put the two together and you get a match made in heaven! This Crème Brulee Rice Pudding recipe will show how to create it step-by-step.

Does rice pudding make for a healthy dessert? Well, calling it healthy may be a bit of a stretch but it definitely rates healthier than other high-calorie and high-sugar options. Of course, the creme brulee element of this recipe does add an extra sugar boost – but it’s so delicious that it’s so worth it.


  • 1 cup (225g) rice
  • 4 cups (1L) whole milk
  • ½ cup (125ml) cream
  • 1 vanilla bean
  • 2-4 Tbsp (20g) caster sugar (or more to taste)
  • Pinch of cinnamon
  • Extra sugar, to brulee


  • Place the rice, milk and cream into a large saucepan. Split the vanilla bean down its length and scrape out the seeds, then add both the seeds and the bean to the pan.
  • Put the pan over medium-low heat, and cook for 45mins to an hour, or until the rice is cooked through, with the consistency of a thick custard.
  • Take the pan off the heat, remove the vanilla bean and stir through sugar and the cinnamon. Taste, and add extra if desired.
  • Pour the rice pudding into 4 ramekins or small serving dishes, and place in the fridge to chill completely.
    Place ¾ cup of sugar into a pan and heat without stirring until it becomes an amber caramel. Pour carefully over the rice pudding, and carefully tilt the ramekins to distribute the caramel.
  • Leave the caramel to set, and then serve!

This Crème Brulee Rice Pudding recipe is an original by South African private chef, Claire Allen, as part of a Claire Allen recipe series. Other recipes featured include Chocolate, Coffee & Whiskey Brownies and Coq Au Vin.

Looking for more recipes? Check out our full Recipes Archives.