My Mum'S Rice Pudding Brulee

• 1/4 lb pudding rice
• 1 pint milk
• 2 -3 drops vanilla extract
• 1 ounce butter
• 4 ounces caster sugar
• 2 egg yolks
• additional caster sugar, for topping

1. Put rice in small pan and cover with boiling water and cook for 4 minutes.
2. Drain and rinse under the hot tap.
3. Put milk in pan with the vanilla and bring to the boil.
4. Put rice and milk into a covered casserole dish and bake in a moderate oven for 30 minutes.
5. Cream butter and sugar until smooth and creamy, add egg yolks and beat.
6. Take rice out of oven, and turn oven down a fraction.
7. Add egg mix mixture to the rice and beat together with a fork.
8. Butter a souffle dish, pour in rice mixture and set in a pan of hot water in the oven and cook for a further 40 minutes.
9. Remove and cool.
10. When quite cold, cover top generously with caster sugar and put under a very hot grill until sugar turns golden brown.
11. Chill and serve with thin cream.

rice, milk, vanilla, butter, caster sugar, egg yolks, caster sugar

Taken from www.food.com/recipe/my-mums-rice-pudding-brulee-37254 (may not work)