INGREDIENTS

INSTRUCTIONS

In a small saucepan bring the water to a boil, add the rice with a
pinch of salt, and simmer it gently, covered, for 15 to 20 minutes,  or
until all the water is absorbed and the rice is tender. Transfer  the
rice to a small bowl and let it cool.  Preheat the oven to 300F. and
butter a 9-inch (1-quart capacity)  flameproof shallow baking dish. In
the pan bring the milk and the  cream just to a boil with the vanilla
bean and remove the pan from  the heat. Scrape the seeds from the
vanilla bean into the milk  mixture and discard the pod (or reserve it
for another use). In a  bowl whisk together the whole eggs, the egg
yolks, the honey, and the  salt, whisk in the rice, and whisk the
mixture until it is combined  well. Add the milk mixture in a stream,
whisking, and pour the  custard into the baking dish. Transfer the
baking dish to a baking  pan, add enough hot water to the pan to reach
halfway up the side of  the dish, and bake the custard in the middle of
the oven for 1 hour  to 1 hour and 10 minutes, or until it is set
completely. Transfer the  custard to a rack, let it cool, and chill it,
covered, for at least 6  hours or overnight.  Just before serving,
preheat the broiler, blot the top to the custard  dry with a paper
towel, and force the brown sugar through a coarse  sieve onto the top
of it, covering it evenly. Put the baking dish in  a baking pan filled
with ice and broil the custard about 2 inches  from the heat for 2 to 3
minutes, or until the brown sugar is melted  and crisp (be careful not
to let the brown sugar burn). Let the creme  brulee cool in the pan of
ice for 3 minutes and serve it, cut into  wedges, with the orange
sections.  Serves 8 to 10.  Gourmet November 1993  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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