KEVIN'S SNACKS INSPIRED BY THE OFFICE

For the Rice Pudding Brulee

If using already cooked rice, skip to step 2. Combine the water and salt in a medium saucepot. Bring the water to a boil over medium-high heat, then stir in the rice. Once the water has returned to a simmer, reduce the heat to low and cover the pot. Cook the rice until it has absorbed all of the water, about 12-18 minutes.

Once the rice is cooked, uncover the pot and stir in the milk, brown sugar, nutmeg, orange zest, cinnamon stick, vanilla seeds and pod.

Increase the heat to medium and cook the mixture until thickened to the consistency of thin yogurt, about 15-18 minutes. Make sure the stir the mixture consistently to avoid scorching the milk.

Turn off the heat and set aside. Whisk together the egg yolk and heavy cream in a small bowl.

Slowly pour the cream/egg yolk mixture into the rice pudding while stirring constantly.

Remove the vanilla pod and cinnamon stick from the pudding. Divide the pudding between 4 oz ramekins, cast iron pan, or serving dish of choice.

Allow the rice pudding to cool to room temperature, then cover with plastic wrap and refrigerate overnight.

When ready to serve, uncover the rice pudding and sprinkle the surface of the rice pudding with an even thin layer of Superfine Sugar. Torch or broil the sugar until caramelized, then serve immediately.

For the Superfine Sugar

Blend the sugar in a food processor for 3-4 minutes.

Reserve until ready to use.