2/14 Bruleed Mexican Rice Pudding with Pastry Student Julianne at 7:30pm EST
Learn to make "Bruleed Arroz con Leche " - a delicious dish from our chef's family’s favorite town in Mexico: San Miguel de Allende.
Ingredients
3/4 cup of rice (long grain rice preference)
1 cups of water
1 lt whole milk
1/2 cinnamon stick (10cm)
1/2 lemon or orange peel (chef prefers orange)
1/8 tsp of salt
1/2 cup of sugar
1/8 cup of raisins (optional)
1 tbsp vanilla
Ground cinnamon to decorate
A blow torch is the best tool to brûlée the top! Otherwise, a broiler can work.
vessel size, I like to use ramekins - 4 inch. But any size really works! Or little, shallow bowls.
Our Teacher
Julianne is a current pastry & bakery arts student at the San Francisco Cooking School. She has always had a passion for cooking (especially baking) and loves to share her goodies with others.
Bruleed Arroz con Leche is a dish Julianne learned how to make many years ago at a cooking class in her family's favorite town in Mexico: San Miguel de Allende. This dish is special because it reminds her of the special memories made in San Miguel. The dish is warm, comforting, and delicious. A perfect dessert for these winter nights.