Brûléed Rice Pudding with Honeyed Citrus

Name: Brûléed Rice Pudding with Honeyed Citrus
Total time: 55 min
Yield: 10 serving(s)
Ingredients: 3/4 c. short-grain white rice; 6 c. whole milk; 1/4 c. plus 1/3 c. sugar, divided; 1 cinnamon stick; Kosher salt; 1 large egg; 2 tsp. pure vanilla extract; 2 Cara Cara oranges or blood oranges; 1 tsp. honey

Fire up a classic rice pudding for extra flavor.

By Joy ChoPublished: Nov 3, 2024

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bruleed rice pudding with slices of orange and grapefruit served on top

mike garten

Yields:

10 serving(s)

Total Time:

55 mins

This luscious rice pudding delivers crème brûlée vibes without the fuss — no pesky water baths or individual ramekins needed. Just torch the top table-side to a chorus of wows.

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Ingredients

3/4 cup
short-grain white rice
6 cups
whole milk
1/4 cup
plus 1/3 c. sugar, divided
1
cinnamon stick
Kosher salt
1
large egg
2 tsp.
pure vanilla extract
2
Cara Cara oranges or blood oranges
1 tsp.
honey

Directions

1. Step 1In large pot, combine rice, milk, 1/4 cup sugar, cinnamon stick, and 1/4 teaspoon 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 minutes. Discard cinnamon stick.
2. Step 2In 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 minutes. Transfer to shallow 1-quart baking dish (about 10 inches by 8 inches) and smooth top in even layer. Let cool to room temperature, about 30 minutes. Cover and refrigerate until chilled, at least 4 hours, up to 3 days.
3. Step 3When ready to serve, squeeze 2 tablespoons juice from orange into separate medium bowl, then remove peel and pith from oranges and slice into 1/4-inch-thick rounds; set aside. Add honey to juice and whisk together. Add orange slices, toss gently to combine and let sit while brûléeing.
4. Step 4Carefully 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.

GH Test Kitchen Tip: Pick a short-grain rice, such as arborio or sushi rice, to make this pudding. In general, the shorter the grain, the higher the starch content, which helps create a thick and creamy texture. For this reason, you can also skip rinsing the rice before cooking.