Caramelized Rice Pudding

How to prepare caramelized rice pudding

1. Put the milk, rice, and salt in a pot and bring to a boil. Then reduce heat to low and simmer, stirring occasionally, until the rice is completely cooked and the milk is absorbed (about 30 minutes). The rice should be creamy at this point, but not liquid. Do not boil the rice over high heat, it will become mushy and the milk might boil over.
2. Add the butter, brandy, and sugar and stir until dissolved.
3. In a small pan, melt the sugar over low heat until it has a nice caramel color. Remove the pan from heat and add the lemon juice and butter. Place them at the edge of the pan and stir toward the center with a long-handled spoon, because if you add them directly they might splatter. Do not hold your face over the pan to avoid burns in case the caramel splatters.
4. Immediately line 3 100ml molds with caramel (I used soufflé molds). Pour 1 tablespoon of caramel around the edge of the mold, then another on the bottom.
5. Fill the molds with rice pudding.
   * you can do the steps above ahead of time and continue with the following steps only when serving
7. Place the molds in a heat-resistant dish. Add boiling water to the dish until it reaches halfway up the molds.
8. Bake at 180°C for 20 minutes.
   * if you baked the puddings too early and want to serve them warm, you can turn off the oven, leaving the tray with the molds inside until serving; this way you will have warm puddings for about 1 more hour
9. Remove the molds from the water bath and run a knife around the edge. Turn the pudding out onto plates or glass bowls.
10. Serve warm (the interior is creamy) or at room temperature (the interior is firmer, and if you cooked the rice slowly, the grains will be slightly chewy).

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