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1 quart water

½ cup arborio rice

5 large eggs at room temperature

2/3 cup sugar

¼ cup dark rum

Grated zest of 1 lemon and 1 orange

½ tablespoon vanilla extract

1/8 teaspoon sea salt

2 cups milk




Bring the water and rice to a simmer in a pan.  Cook for 10 minutes.  Drain and allow the rice to cool to room temperature.


Preheat the oven to 350 degrees. Generously butter a  6-8 cup souffle mold.  Line the bottom with parshment and butter it as well.


Beat the eggs with the sugar in the work bowl of an electric mixer until quite thick and pale.  Add the rum, zests, vanilla and salt.  Gradually incorporate the milk.


Spread the rice on the bottom of the prepared mold.  Add the custard ingredients and bake until puffed and brown, about 45 minutes.


Allow to cool for 15 minutes in the mold.  Loosen the sides with a knife.  Gently reverse onto a flat surface and reverse onto a serving platter so the rice layer is on the bottom.


Serve warm with fresh berries or crème anglaise.