Step 1

In a small saucepan bring the water to a boil. Add the rice and a pinch of salt. Simmer it, covered, for 15 to 20 minutes until all of the water is absorbed. Fluff with a fork. Transfer the rice to a bowl and let cool.

Step 2

Preheat the oven to 300 degrees. Butter a 9 inch shallow baking dish.

Step 3

Bring the milk and heavy cream to a boil in a pan. Scrape the vanilla bean seeds in.

Step 4

In another bowl, whisk together the eggs, yolks, honey, sugar, salt, rum, and orange zest until well combined. Add the rice.

Step 5

Add the milk mixture to the bowl in a slow stream while whisking. Pour it all into the baking dish.

Step 6

Put the baking dish inside a larger pan. Add hot water until it reaches halfway up the side of the pan. Bake the rice pudding for one hour or until it is set.

Step 7

Let the rice pudding cool and then chill it, covered in plastic wrap, for at least 6 hours or overnight in the fridge.

Step 8

Just before you are ready to serve it, cover the top with the brown sugar. Try to spread the sugar evenly over the top. Do a better job than I did.

Step 9

Broil the sugar 2 to 3 minutes until it is melted. It is easy to burn the sugar, so keep your eye on it. When the sugar is browned and shiny, serve your baked rice pudding.