Arroz con Leche Brûlée

Add the rice, cinnamon sticks, cloves, and water to a pot. Cook over low heat until the rice is tender and the water has mostly absorbed.
Add the lime peel, evaporated milk, sugar, and salt. Cook over low heat for 20 minutes, stirring occasionally to keep the rice from sticking.
Remove from the heat, remove the cinnamon sticks, lime peel, and cloves. Stir in the butter until well combined.
Divide the arroz con leche between heat safe ramekins or shallow dishes. Let cool, then refrigerate for 30 minutes or until chilled.
Remove from firdge and sprinkle a thin, even layer of granulated sugar over each serving.
Use a kitchen torch about 2–3 inches above the sugar, moving it slowly and evenly across the surface until golden and crackly. If you don’t have a torch, place the ramekins on a baking sheet and broil for 1–2 minutes, watching closely since the sugar can burn quickly.

Take your time and keep the flame moving to prevent the sugar from burning.