Transform leftover take-out rice into a deceptively easy, crème brûlée-inspired dessert worthy of guests
This simple rice pudding dessert comes together in minutes thanks to pre-cooked rice. Combine cooked rice, whole milk, and salt in a medium saucepan. Bring the mixture to a boil before simmering for 10 minutes. Slowly stir in vanilla, sugar, and egg yolks over the heat until the rice pudding is thick and creamy, about 1 minute. Transfer the pudding into ramekins and top with 1-2 tbsp. sugar. Use a kitchen torch to caramelize and harden the sugar for a classic crème brûlée top, or set them on a baking sheet under the broiler for 4-5 minutes until the tops are golden brown.
