Nostalgic Cereal Milk Rice Pudding with Brown Butter Cornflake Crumble

Ingredients

Instructions

1. 1 To make cereal milk, combine the cornflakes and whole milk in a bowl. Let sit for 20 minutes, then strain and discard the soggy flakes.
2. 2 In a medium saucepan, combine the strained cereal milk, rice, heavy cream, sugar, vanilla extract, and salt.
3. 3 Bring the mixture to a boil over medium heat, stirring frequently to prevent sticking.
4. 4 Reduce heat to low and simmer for 40-45 minutes, stirring occasionally, until the rice is tender and the pudding is thickened.
5. 5 While the pudding cooks, make the brown butter cornflake crumble by melting the butter in a pan over medium heat until it turns golden brown and smells nutty.
6. 6 Remove the butter from heat and stir in the crushed cornflakes, brown sugar, and salt until well combined.
7. 7 Spread the crumble mixture on a baking sheet and bake at 350°F (175°C) for 10 minutes until golden and crispy.
8. 8 Once the rice pudding is ready, remove from heat and let it cool slightly before serving.
9. 9 Serve the rice pudding warm or chilled, topped generously with the brown butter cornflake crumble.