Tea-spiked crème brûlée rice pudding

Grease a round shallow 5-cup capacity flameproof dish with cooking oil. Put rice, milk, sugar and tea bags in a large saucepan over a high heat. Bring to the boil, reduce heat to low.

Cover with lid and cook, stirring every 5 minutes, for 25 minutes or until rice is tender. Remove tea bags. Remove pan from heat, spoon into prepared dish and smooth surface with back of a spoon. Refrigerate for 2 hours or until cold.

To make caramel, put extra sugar and ¼ cup water in a small saucepan over a medium heat. Stir until sugar dissolves. Bring to the boil. Cook, without stirring, for 5 minutes or until golden amber. 4 Immediately pour caramel over chilled rice pudding. Set aside for 5 minutes to allow caramel to set. Serve.