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Stone Bake Strawberry Rice Brûleé

We’ve gone and made rice pudding uber classy and ‘Brûleéd’ it! Impress your guests with this delicious summer evening desert that’s super easy to prepare and quick to cook in your wood fired oven using the residual heat left over from dinner!

Stone Bake Stawberry Rice Brulee

You’ll need:

  • 225g punnet strawberries, sliced
  • 2 tbsp Cointreau
  • 500g pack fresh rice pudding
  • 85ml golden granulated sugar

Use the residual heat in your oven after cooking your main meal to brown off these little pots of heaven. Divide the strawberries between 6 ramekins, douse with Cointreau and top with the fresh rice pudding. Coat the tops with a good sprinkling of sugar and brown in your wood fired oven until lightly golden. Leave to settle for at least 5 minutes before serving – can be prepared prior to dinner (2 hours in advance).


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