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Combine 3/4 cup of granulated sugar and 3 Tablespoons of water in a medium saucepan and set over medium heat. Do not stir.
When crystals form on the sides of the pan, dip a pastry brush in water and brush the sides of the pan down to dissolve the crystals.
Should the sugar crystalize, do not worry, it will melt again before turning golden brown.
Cook until caramel gets to your desired color. Then, you immediately pour into greased metal pan (round mold).
(Careful, caramel is very hot. Always keep a bowl of cold water on the counter to dip your hands in it should they get splattered with hot sugar.)
Rice mixture:
1 c. white rice, cook until done.
Add to the hot cooked rice:
1 c. milk
31/2 c. butter
1 cup sugar
4 eggs, beaten
½ cup currants or raisins (pre-soaked in rum, if you wish)
1 teaspoon vanilla
1 teaspoon lemon zest
Preheat oven to 350 degrees.
Bake 45 minutes.
Cool 20 minutes. Invert on plate.
After completely cool, sprinkle with confectioners' sugar.
Serve with fruits.
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