Put the rice in a pan, barely cover with cold water and add the pinch of salt. Cook over a low heat until all the water has been absorbed.
Reserve 300 ml/½ pt milk and bring the rest to the boil. Pour over the rice. Add the butter, grated zest from the lemon, caster sugar and cinnamon stick and cook over a low heat for 20 minutes, stirring at regular intervals otherwise it will stick and burn.
Remove the cinnamon stick and stir in the brandy, together with the reserved milk and the egg yolks and continue to cook for a further 10 minutes. Pour and spoon into a serving dish and leave to cool and set, then refrigerate to chill.
When quite cold, sprinkle the top with a thin layer of brown sugar and caramelize with a blow-torch. If you have run out of butane, brûlée under a preheated hot grill.
Serve straight from the dish. You can, of course make this pudding in individual ramekins.
© 1995 Alastair Little. All rights reserved.