Lemon Rice Pudding Brulee

• 1-1/3 cups lemonade
• 1/2 cup uncooked long grain rice
• 1 teaspoon grated lemon zest
• 1/3 cup plus 3 tablepoons sugar, divided
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 2 large eggs, lightly beaten
• 1/4 cup dried cranberries
• 3 tablespoons brown sugar
• 1/3 cup chopped pecans, toasted

1. In a small saucepan, bring lemonade and rice to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat; stir in lemon zest. Cover and let stand for 5 minutes. Cool to room temperature.
2. In a large saucepan, combine 1/3 cup sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
3. Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in cranberries and cooled rice.
4. Divide among six 8-oz. ramekins. Place on a
5. . Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle puddings with sugar mixture. Heat sugar with the torch until caramelized. Sprinkle with pecans. Serve immediately.
6. If broiling the puddings, place ramekins on a
7. ; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Sprinkle with pecans. Serve warm.

lemonade, long grain rice, lemon zest, sugar, flour, salt, milk, eggs, cranberries, brown sugar, pecans

Taken from www.tasteofhome.com/recipes/lemon-rice-pudding-brulee/ (may not work)