SWEET TREAT
Brûléed Rice Pudding with Honeyed Citrus
Active 55 min.
Total 55 min. plus chilling
1. In large pot, combine rice, milk, ¼ cup sugar, cinnamon stick and 1/4 tsp salt and bring to a boil. Reduce heat to a simmer and simmer, stirring occasionally and then more frequently as rice cooks (scraping bottom), until rice is tender, 20 to 22 min. Discard cinnamon stick.
2. In medium bowl, beat egg and vanilla. While whisking, ladle in about 1/4 cup rice mixture and whisk constantly to prevent egg from curdling.
Reduce heat to low; then, while stirring, pour rice-egg mixture into same saucepan until incorporated. Cook, stirring, until rice pudding thickens slightly, 3 to 4 min. Transfer to shallow 1-qt baking dish (about 10 in. by 8 in.) and smooth top in even layer. Let cool to room temp, about 30 min. Cover and refrigerate until chilled, at least 4 hr., up to 3 days.
3. When ready to serve, squeeze 2 Tbsp juice from orange into separate medium bowl, then remove peel and pith from oranges and slice into 1/4-in.-thick rounds; set aside. Add honey to juice and whisk together. Add orange slices, toss gently to combine and let sit while brûléeing.
4. Carefully remove plastic from rice pudding and dab top with paper towels to absorb excess condensation. Evenly sprinkle remaining 1/3 cup sugar on top. Carefully pass kitchen torch in quick side-to-side motion over surface of rice pudding (caution: some rice may pop during torching) until sugar is golden brown and caramelized. Serve immediately, topped with orange slices.
SERVES 10
THE RIGHT RICE
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