Gâteau de Riz

In a saucepan, heat 3/4 cup sugar with 3 tbsp water until it becomes a caramel syrup, dark in color. During this process, you will want to stir constantly over medium heat. The sugar will bubble, the water will evaporate out, and the sugar will then get crumbly. Don’t panic! Keep stirring (be sure to break up any lumps) and you will see the sugar begin to melt and caramelize. Once this happens, pour into the bottom of a WARMED Pyrex baking/casserole dish. Swirl very carefully and gently to coat half-way up the sides.

Meanwhile, bring the milk, cream, sugar and salt to a slight boil. Add the rice and citrus zest. Lower the heat and simmer, stirring occasionally, for 40 to 45 minutes.

Preheat oven to 425°. Whisk the eggs together. After rice has simmered, take off the heat and whisk eggs into the rice. Add vanilla extract.

Pour the rice pudding into the caramel dish, place it in the center of the oven and bake until the caramel begins to bubble up the sides, about 10 to 15 minutes. Be sure the custard is completely set before removing from the oven - give it the “jell-o” jiggle test! Cool and serve.