Creme Brulee Rice Pudding
- Cook 1 cup of rice, covered over medium heat, in 3 cups of water with a stick of cinnamon and some lemon zest until the water is almost evaporated. Add 4 cups of milk, into which one egg has been beaten and 3/4 cup (max!) of sugar, less if you don't like your rice pudding very sweet. Stir over medium low heat for about 45 minutes. When the custard has thickened to the consistency of a thick gravy, add 1 tsp of vanilla and if desired, 1/2 cup of raisins soaked in liquer (I use amaretto), then drained. Allow the rice to cool a bit before spooning into the ramekins. I let it actually chill if I'm going to make creme brulee from it. You'll need at least 3 TB of sugar on top of each ramekin & preferably a torch to carmelize the sugar.