Break out the blowtorch, it's time to indulge in this zesty, creamy rice pudding cake made with a touch of rum!
1 9-inch cake
1/2 cup arborio rice
2 teaspoons salt, divided
6 large eggs
1 1/2 cups sugar, divided
1/4 cup rum
Zest and juice of one lemon
Zest of one navel orange
2 teaspoons vanilla extract
2 cups whole milk, warmed to 110 degrees
2 tablespoons butter
1/4 cup turbinado sugar, divided
Preheat oven to 350 degrees.
Boil rice in a pot of water with 1 teaspoon of salt until al dente, approximately 10 minutes. Drain and set aside.
In a large mixing bowl, whisk eggs, sugar, rum, zest, juice, vanilla and salt until combined. Add milk and rice and stir to combine.
Coat a 9-inch pan with butter, and sprinkle 1 tablespoon of sugar to dust the pan.
Pour the custard into the prepared pan. The rice will settle to the bottom. Bake until the top is golden but the custard is a little loose but firm, approximately 45 minutes. Let cool in the pan before removing. Cover the top with turbinado sugar and torch until burnt and golden. Serve immediately. (Cake will keep up to 3 days covered in the fridge.)