Bruleed Rice Pudding

1. 1

   In a medium enameled cast-iron casserole, combine the milk with the lemon zest and cinnamon stick and bring to a simmer over moderate heat.

2. 2

   Add the rice and cook over low heat for 20 minutes, stirring occasionally.

3. 3

   Discard the lemon zest and cinnamon stick.

4. 4

   Continue to cook the rice, stirring often, until it is just tender, about 50 minutes.

5. 5

   Add the cream and simmer, stirring often, until the rice is very tender and the pudding is creamy, about 15 minutes.

6. 6

   Stir in the granulated sugar and simmer over moderate heat until dissolved, about 2 minutes.

7. 7

   Spoon the pudding into six 1-cup ramekins and let cool to room temperature, about 30 minutes.

8. 8

   Preheat the broiler.

9. 9

   Using a coarse sieve, sift 1 tablespoon of brown sugar over each pudding.

10. 10

    Set 3 ramekins on a small baking sheet and broil 4 inches from the heat for 20 seconds, or until the sugar is bubbling; repeat with the remaining ramekins.

11. 11

    Let cool until the sugar hardens, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.