Brûléed Earl Grey Rice Pudding from Joy the Baker

Makes 4 puddings.

INGREDIENTS

1 cup water
1/2 cup short grain white rice
1/8 teaspoon sea salt
1 tablespoon unsalted butter
1/2 teaspoon lemon zest
1 Earl Grey tea bag
2 cups whole milk
1/4 cup sugar, plus more for topping and brûlée (I used demerara sugar)

DIRECTIONS

Put the water into a saucepan and bring it to a boil. Stir in the lemon zest, salt and rice and return the pan to a boil. Reduce the heat to low and simmer the rice, covered, until the rice absorbed all of the water, about 15 minutes.

When rice is cooked, pour it in a bowl. Return the saucepan to the heat and add the butter, milk, sugar and tea bag to the pan. Bring to a low boil, stirring often so the milk does not burn. Add the cooked rice to the hot milk. Stir often, until the milk cooks down. Remove the tea bag after 10 minutes of simmering. The rice will be creamy after about 20-25 minutes. Pour the pudding into a large bowl or single mugs to cool in the fridge or at room temperature.

When the pudding is cooled and just before serving, sprinkle the top of the pudding with at least 2 teaspoons of granulated sugar. Melt and caramelize the sugar into a Brûléed effect with a kitchen torch.

Recipe from from Joy the Baker, Brûléed Earl Grey Rice Pudding 

Enjoy!!