Rice pudding brulee

Cook quick cooking rice in water until done.

Add two and a half cups of milk and keep cooking about 20 minutes until the rice breaks down and gets fluffy.

Split a vanilla bean, scrape out the seeds with a spoon held flat, and add seeds and pod along with a whole cinnamon stick.

Put the pudding in a container and chill it.

Add orange zest.

Stir in one egg yolk and half a cup of heavy cream to make it creamier and set a skin on top for the sugar.

Grate in fresh whole nutmeg.

Process sugar for about a minute into super fine sugar so it spreads evenly and melts before it burns.

Remove the vanilla bean and cinnamon stick.

Spread as much super fine sugar as possible evenly over the top.

Put under a preheated broiler until brown, crisp and bubbling; touch up with a torch to even it.