I couldn’t leave the rice pudding alone. It was such a nuisance to make that I needed to get the most out of it, I suppose, and that’s why I decided to play a little dress-up with it. I poured it into the crème brûlée dish, topped it with a fan of sliced bananas, sprinkled with sugar and gave it a good torching. And, voilà! Ritzy rice pudding with a lovely range of textures: crunchy caramel top, tender banana, and grainy rice pudding. I liked it so much I even considered making rice pudding again today…


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