If you’re ever in a hankering for a quick office-appropriate snack, please don’t try making rice pudding brulee. Your office fire marshal will not be pleased.
Ingredients
Rice Pudding Brulee Ingredients:
1 ½ Cups water
¾ tsp kosher salt + more to taste
1 Cup dried short-grain rice or 3 cups cooked rice
2 ½ Cups whole milk
½ Cup brown sugar
¼ tsp freshly grated nutmeg
Zest of ½ orange
1 large cinnamon stick
1 vanilla bean, seeds + pod separated
½ Cup heavy cream
1 large egg yolk
Superfine Sugar
Superfine Sugar Ingredients:
½ Cup white sugar
Method
Rice Pudding Brulee Method:
If using already cooked rice, skip to step 2. Combine the water and salt in a medium saucepot. Bring the water to a boil over medium-high heat, then stir in the rice. Once the water has returned to a simmer, reduce the heat to low and cover the pot. Cook the rice until it has absorbed all of the water, about 12-18 minutes.
Once the rice is cooked, uncover the pot and stir in the milk, brown sugar, nutmeg, orange zest, cinnamon stick, vanilla seeds and pod.
Increase the heat to medium and cook the mixture until thickened to the consistency of thin yogurt, about 15-18 minutes. Make sure the stir the mixture consistently to avoid scorching the milk.
Turn off the heat and set aside. Whisk together the egg yolk and heavy cream in a small bowl.
Slowly pour the cream/egg yolk mixture into the rice pudding while stirring constantly.
Remove the vanilla pod and cinnamon stick from the pudding. Divide the pudding between 4 oz ramekins, cast iron pan, or serving dish of choice.
Allow the rice pudding to cool to room temperature, then cover with plastic wrap and refrigerate overnight.
When ready to serve, uncover the rice pudding and sprinkle the surface of the rice pudding with an even thin layer of Superfine Sugar. Torch or broil the sugar until caramelized, then serve immediately.
Superfine Sugar Method:
Blend the sugar in a food processor for 3-4 minutes.
Reserve until ready to use.