These puddings are a delicious way to use up leftover rice in the refrigerator from the take-out delivery the night before. Since the caramel glazes are meant for 8 cups rather than 6, you may not need quite all of it.
Preheat the oven to 350┬░F. Butter six 6-ounce custard cups or ramekins.Whisk together thoroughly:
2 large eggs
1/3 cup sugar
Grated zest of 1 lemon or orange
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Bring to a simmer:
1 1/2 cups whole milk
Gradually whisk the hot milk into the egg mixture, then stir in:
1 1/2 cups cooked white rice
1/2 cup dried currants
1 teaspoon vanilla
Pour into the prepared cups. Bake in a water bath (see About Baked Custards) until a knife inserted in the center comes out clean, 45 to 55 minutes. Let cool and to room temperature and then refrigerate until cold. Shortly before serving, gently blot any liquid that has formed on the surface with paper towels, then caramelize with:
Caramel Glaze I or Caramel Glaze II or Caramel Glaze III
