Crème brûlée is a French classic and rice pudding is a sweet staple around the world. Add a tea infusion to the mix and you have melting-pot magic.
Cooking oil spray, to grease
1 cup arborio rice
4 cups milk ½ cup caster sugar, plus extra 1 cup
4 Dilmah Premium Ceylon Black Tea Bags (tags removed)
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.