Caramelized Rice Pudding

Submitted by Chef mariajane

"If you don't have a kitchen torch, you can brown tops under the broiler, but the sugar may not melt completely, I know the torch was one of my favorite investments!!"

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4

ingredients

• 3 cups whole milk
• 1⁄2 cup arborio rice
• 1⁄2 vanilla, bean split, and seeds scraped and reserved
• 3⁄4 cup heavy cream
• 1⁄4 cup granulated sugar
• 1⁄4 teaspoon coarse salt
• 2 large egg yolks
• 1 pinch ground cinnamon, plus more for sprinkling
• 1⁄4 cup turbinado sugar or 1/4 cup other raw sugar

directions

1. Preheat oven to 350°F Put milk, rice and vanilla bean and seeds into a medium saucepan. Bring to a simmer. Cook, stirring occasionally, until rice has absorbed most of the liquid, 15-20 minutes. Remove from heat. Discard vanilla bean.
2. Whisk cream, granulated sugar, salt, yolks, and cinnamon in a bowl. Pour into rice mixture, stirring constantly. Return to heat; bring to a simmer. Divide among 4 6-oz ramekins set in a roasting pan; add boiling water halfway up sides. Bake until almost set, 15 minutes. Let cool 10 minutes.
3. Sprinkle tops with raw sugar, dividing evenly.
4. Using a kitchen torch, caramelize sugar. Sprinkle with cinnamon.