Brûléed kheer recipe combines rice pudding with mango sorbet

Bon Appetit published a recipe for a rice pudding called brûléed kheer that features a caramelized sugar crust on top and a scoop of mango sorbet for brightness and a nod to sticky rice flavors.

The pudding is made by simmering jasmine or short-grain rice in a mixture of whole milk, water, sweetened condensed milk, cardamom pods, and a cinnamon stick for 50 to 60 minutes until thickened and tender, stirring frequently to prevent sticking, according to Bon Appetit.

After cooking, the pudding is seasoned with sea salt and can be served warm or chilled for 2 to 4 hours before garnishing with saffron threads. The surface is covered with granulated sugar and caramelized using a kitchen blowtorch to create a thin, shattering crust.

Bon Appetit notes that if a nonstick pot is not used, extra care is needed to avoid scorching, and if a blowtorch is unavailable, the brûlée step can be skipped. The dessert is finished by topping with mango sorbet and serving immediately.