Add <quantity>½<unit>cup</unit></quantity> of carolino rice to a pot and cover with water 3 fingers above the rice. Add a pinch of salt and cover with the lid. Cook over medium heat until the water is mostly absorbed

Remove the peel from <quantity>1</quantity> lemon

In another pot, add <quantity>3<unit>cups</unit></quantity> of whole milk, the lemon peels, and <quantity>2</quantity> cinnamon sticks

Scrape the seeds from <quantity>1</quantity> vanilla bean and add both seeds and bean to the milk. Bring it to a simmer

Turn off the heat and remove the vanilla bean and lemon peels

Add the milk to the rice pot over low heat, little by little. Stir constantly until it is creamy. You don't need to use all the milk. Save at least 1 laddle for later use

Add <quantity>¼<unit>cup</unit></quantity> of sugar and stir to dissolve

Add <quantity>2</quantity> egg yolks to a bowl and whisk to combine

Add a little bit of the warm milk mixture to the egg yolks and stir

Add the egg and milk mixture to the rice and stir to combine

Add <quantity>1<unit>tbsp</unit></quantity> of butter and stir until combined

Turn off the heat and transfer the rice to ramekins. Allow it to cool down

Sprinkle sugar on top of the rice, trying to cover the whole surface

Caramelize the sugar with a kitchen torch. The rice pudding brûlée is ready

Enjoy!