The day before, pour the cream and milk into a saucepan. Add the Golden Rice (or substitute) and bring to a boil. Remove from heat and let cool until just warm.

Beat the egg yolks and whole egg together in a bowl. Slowly pour in the cooled cream mixture while stirring. Cut 4 slices of chorizo into small cubes and divide them among 4 ramekins. Pour the custard mixture over the chorizo.

Place the ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 40 minutes at 250°F (120°C). Remove the ramekins from the oven and let cool, then refrigerate overnight.

On the day of serving, 15 minutes before serving, preheat the oven to broil. Place the remaining chorizo slices on top of the custards. Sprinkle with grated Parmesan and broil for 5 to 10 minutes until golden and bubbly. Serve immediately after removing from the oven.