Karina Sharma
Cooked rice, whole milk, eggs, sugar, honey, orange, lemon (zest & juice), vanilla extract, pinch of salt.
Start by cooking your rice until tender, then set it aside to cool.
Whisk eggs, milk, sugar, vanilla, and a pinch of salt until smooth and well combined.
Stir in the cooled rice into the pudding base. Mix until fully coated.
Transfer the pudding to ramekins, sprinkle with sugar, and use a kitchen torch to caramelize the sugar until golden and crisp.
Top the brûléed rice pudding with a spoonful of honeyed citrus for a fresh, sweet contrast.
Dig in and enjoy the creamy, caramelized rice pudding with a zesty citrus finish.