Instructions
Step 1 In a saucepan, combine rice and water and bring to a boil. Reduce heat, cover, and simmer until water is absorbed.
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Step 2 Add milk, heavy cream, sugar, and salt. Cook over medium-low heat, stirring frequently, until the mixture thickens and the rice is tender.
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Step 3 In a small bowl, whisk egg yolks. Slowly add a bit of the hot rice mixture to temper the eggs, then stir back into the pot.
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Step 4 Continue cooking for a few minutes until creamy and thick. Stir in vanilla extract, cinnamon, and butter.
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Step 5 Spoon the rice pudding into ramekins and let cool slightly.
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Step 6 Sprinkle an even layer of sugar on top of each portion.
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Step 7 Use a kitchen torch to caramelize the sugar until golden and crisp.
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Step 8 Let the topping harden for a minute before serving.
Storage and Reheating Tips
Store rice pudding in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the texture. Caramelize fresh sugar topping just before serving for best results.
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