Burnt-Sugar Rice Pudding
Serves 6Prep 10m · Cook 45mDessertDesserts
My grandmother burned the sugar on purpose and dared anyone to call it a mistake. She held the pan lid like a shield and the broiler door open like a stage curtain, narrating the whole thing. The tap of a spoon breaking that amber crust is, to this day, my favorite sound in any kitchen.
Ingredients
- 3/4 cup short-grain white rice
- 5 cups whole milk, divided
- 1/2 cup sugar, divided
- 1 strip of lemon peel
- 1 cinnamon stick
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- Ground cinnamon, for dusting
Instructions
- Rinse the rice briefly. Combine it with 4 cups of the milk, 1/4 cup of the sugar, the lemon peel, cinnamon stick, and salt in a heavy saucepan.
- Bring to a bare simmer over medium-low heat, then cook, stirring often so the bottom never catches, until the rice is very tender and the pudding is creamy, 35 to 40 minutes. Add the remaining milk as it thickens.
- Remove the lemon peel and cinnamon stick and stir in the vanilla. Divide among six heatproof cups or shallow bowls and cool slightly.
- Sprinkle the remaining 1/4 cup sugar evenly over the puddings.
- Caramelize the sugar under a hot broiler, watching constantly, until deep amber, 2 to 4 minutes — or use a kitchen torch. Let the crust set for a few minutes.
- Dust with cinnamon and serve warm, or chill for a firmer pudding with a crackling top.
Recipe by Vera S.