Preparation

• Set six 6-oz. ramekins in a baking dish. Put the sugar and water into a small, heavy saucepan and set it over medium heat. Stir to dissolve the sugar. Once the sugar has dissolved and the mixture is boiling, stop stirring and turn the heat to high. When the mixture begins to color, swirl the pan until the caramel is a deep amber brown; be careful — the caramel is extremely hot. Take the pan off the heat and immediately pour the caramel into the ramekins, swirling them right after each pour to spread the caramel evenly over the bottom.
• 将烤箱加热到325°F。在中等锅中，将牛奶，煮熟的米饭，姜片，糖和盐搅拌在一起。将锅放在高火上，煮沸。煮沸后，将锅从热量上取下，盖上盖子，偶尔搅拌直至糖溶解，并将牛奶注入姜约10分钟。在一个中等大小的碗中，将鸡蛋和蛋黄搅拌在一起，搅拌只是为了结合。慢慢地小心地将液体从米饭中倒入鸡蛋中，不断搅拌（可以将米饭留在后面）。将混合物倒入锅中，用中火煮熟，用​​木勺不断搅拌，直到米饭刚刚悬挂在蛋ust中，混合物将勺子的背面涂在2至4分钟的后面。立即将锅从火上取出。钓鱼姜片并丢弃它们。加入香草提取物。

  This custard is just thick enough to hold the rice in suspension. The grains are evenly dispersed and won’t sink to the bottom.

• Ladle the custard into the ramekins, distributing it evenly. Pour very hot water into the baking dish so it comes halfway up the sides of the ramekins. Cover the pan loosely with foil. Bake until the custards are just about set but still slightly jiggly (they shouldn’t feel too firm), 30 to 45 minutes, depending on the thickness and depth of your ramekins. Cool the ramekins in the water bath until you can safely lift them out. Cover and refrigerate overnight (so the caramel fuses with the custard). To serve, run a sharp knife around the inside rim of each ramekin and invert it onto a small serving dish.