Nostalgic Cereal Milk Rice Pudding with Brown Butter Cornflake Crumble

Ingredients

• 1 cup short-grain rice
• 4 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt

• 2 cups cornflakes
• 2 cups whole milk

• 1 cup cornflakes, crushed
• 1 cup unsalted butter, browned
• 2 tablespoons brown sugar
• 1 teaspoon salt

Method

1. 01
   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. 02
   In a medium saucepan, combine the strained cereal milk, rice, heavy cream, sugar, vanilla extract, and salt.
3. 03
   Bring the mixture to a boil over medium heat, stirring frequently to prevent sticking.
4. 04
   Reduce heat to low and simmer for 40-45 minutes, stirring occasionally, until the rice is tender and the pudding is thickened.
5. 05
   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. 06
   Remove the butter from heat and stir in the crushed cornflakes, brown sugar, and salt until well combined.
7. 07
   Spread the crumble mixture on a baking sheet and bake at 350°F (175°C) for 10 minutes until golden and crispy.
8. 08
   Once the rice pudding is ready, remove from heat and let it cool slightly before serving.
9. 09
   Serve the rice pudding warm or chilled, topped generously with the brown butter cornflake crumble.