Apple Rice Pudding Brulée

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



  • 2 tbsp butter alternative (e.g. 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


  1. In a large sauté pan, heat butter alternative over medium heat. Add apples and sauté, stirring gently for 2 minutes.
  2. Reduce heat to low. Continue to cook a further 8-10 minutes until caramelized. Remove and set aside.
  3. Rinse rice, and place in a medium saucepan.
  4. Add 4 cups of rice milk, cinnamon and salt. Bring to a boil, stirring often.
  5. 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.
  6. Stir in maple syrup and caramelized apples. Continue to cook on low for 25 minutes, until rice is cooked through.
  7. Fill 4-inch ramekins with rice pudding. Top each one with 1 tbsp of sugar, spread evenly
  8. Place under broiler for 2-4 minutes until sugar is caramelized (bruléed).

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