Caramelized Rice Puddings Recipe

Ingredients

3 cups whole milk 

1/2 cup Arborio rice 

1/2 vanilla bean, seeds scraped and reserved 

3/4 cup heavy cream 

1/4 cup cup granulated sugar and 1/4 teaspoon coarse salt 

2 large egg yolks 

Pinch of ground cinnamon, plus more for sprinkling 

1/4 cup turbinado or other raw sugar 

Preparation

Preheat oven to 350 degrees. Put milk, rice, and vanilla bean and seeds into a medium saucepan. Bring to a simmer. Cook, stirring occasionally, until rice has absorbed most of the liquid, 15 to 20 minutes. Remove from heat. Discard vanilla bean.

Whisk cream, granulated sugar, salt, yolks, and cinnamon in a bowl. Pour into rice mixture, stirring constantly. Return to heat; bring to a simmer. Divide among four 6-ounce ramekins set in a roasting pan; add boiling water halfway up sides.

Bake until almost set, 15 minutes. Let cool 10 minutes.

Sprinkle tops with raw sugar, dividing evenly. Using a kitchen torch, caramelize sugar. Sprinkle with cinnamon.

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