It is not necessary to use individual ramekins or water baths in order to make this delightful rice pudding, which has the same effect as crème brûlée but without the hassle. If you want to hear a chorus of wows, just burn the top table-side.
Ingredients
- 3/4 c. short-grain white rice
- 6 c. whole milk
- 1 cinnamon stick
- Kosher salt
- 1 large egg
- 2 tsp. pure vanilla extract
- 2 Cara Cara oranges or blood oranges
- 1 tsp. honey
- 1/4 c. plus 1/3 c. sugar, divided
Directions
Step 1
Rice, milk, a quarter cup of sugar, a cinnamon stick, and a quarter teaspoon of salt should be assembled in a big saucepan and brought to a boil. Turn the heat down to a simmer and continue to simmer the rice for twenty to twenty-two minutes, tossing it periodically and then more often as it cooks (scraping the bottom), until it reaches the desired tenderness. Forget about the cinnamon stick.
Step 2
Mix the egg and vanilla extract in a medium basin. Ladle in about one-fourth of a cup of rice mixture while whisking, and continue to whisk continuously to prevent the egg from curdling. Reduce the heat to a low setting, and then pour the rice-egg combination into the same pot while swirling it until it is completely combined. Continue to whisk the rice pudding for three to four minutes, or until it begins to gradually thicken.
Place in a shallow baking dish with a capacity of one quart (about 10 inches by 8 inches), and smooth the top in a uniform layer. Allow to reach room temperature, which should take around half an hour. For at least four hours and up to three days, cover and place in the refrigerator until cooled.
Step 3
At the time that you are ready to serve, squeeze two teaspoons of juice from the orange into a separate medium dish. After that, remove the skin and the pith from the oranges, and slice them into rounds that are one quarter of an inch thick. Combine the juice and honey by whisking them together. Put in the orange slices, give it a little toss to incorporate, and then let it rest while you brûlée it.
Step 4
Take the plastic wrap off the rice pudding with care, and then use paper towels to absorb any extra moisture that may have accumulated. Apply the remaining one-third cup of sugar in an even layer on top. Be sure to move the kitchen torch over the top of the rice pudding in a fast side-to-side motion while being careful not to pop any of the rice.
Continue doing this until the sugar has become a golden brown color and has caramelized. Orange slices should be placed on top and served immediately.