Ingredients
Scale
- 2 cups water
- 1 cup long grain white rice
- 1/4 teaspoon sea salt
- 2 tablespoons unsalted butter
- 1/2 teaspoon lemon zest
- 3 Earl Grey tea bags
- 4 cups whole milk
- 1/2 cup sugar, plus more for topping and brûlée
Instructions
- Bring 2 cups of water to a boil. Stir in lemon zest, salt and long grain rice and return to a boil. Turn the heat to low and simmer the rice, covered, until all of the water is absorbed, about 15 minutes.
- Once rice is cooked, place it in a bowl and rise out pan. Add 4 cups of milk, sugar and tea bags to the pan. Bring to a low boil, stirring often so the milk doesn’t burn. Add the cooked rice to the hot milk. Stir often, until the milk cooks down. Remove the tea bags after 10 minutes of simmering. The rice will be creamy after about 20 minutes. Place in a large bowl or serving dishes to cool. Serve cold or at room temperature.
- Once cooled and just before serving, generously sprinkle the top of the pudding with granulated sugar. Use a kitchen torch to melt and caramelize this sugar into a crust. Serve immediately and enjoy!
Nutrition
- Serving Size: 6