My Mum'S Rice Pudding Brulee - cooking recipe

Ingredients

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

Preparation

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