Brûléed Rice Pudding
An elegant take on a classic dessert, courtesy of Binchoyaki Restaurant, Sacramento.
Ingredients
2 ½ cups Cooked California White rice (next day rice is the best).
2 cups Heavy Cream
1 cup Sugar
1 sprig Fresh Rosemary
1 Tiny Dash of Cloves
TT Sugar in the Raw (for brûléeing)
5 lbs Kumquats
2 cups Sugar
1 cup Water
1 Vanilla Bean
Prep Time: 30 minutes
1) Combine rice, cream, sugar, rosemary, cloves and salt in a pot and bring it to a simmer stirring frequently
2) Cook for 20 mins or until thick creamy texture
3) Remove from heat and let it cool slightly
4) Place it in an oven-safe dish and layer the top with a thin layer of Sugar in the Raw
5) Using a food torch, caramelize the top until crispy
6) Top it with kumquat preserve and serve immediately
Kumquat Preserve
1) Make simple syrup with 2:1 ratio (two parts sugar/one part water)
2) Slice your kumquats and remove all seeds
3) Blanch the kumquats three times to get rid of the bitterness
4) Combine the simple syrup and a split pod of vanilla bean and bring to a boil
5) Let it cool
