Prep 5 mins
Cook 2 hrs 30 mins
This rice pudding is baked slowly in the oven to create the finest flavor and a creamy texture. Eliminating the constant stirring that you would ordinarily do with a stove top recipe, this rice pudding is not only delicious, but simple as well. Special Equipment Needed: 4 (6 oz) Ramekins. Cook time reflects time to chill, if desired. From Gourmet Magazine, December 2007.
- 2 cups whole milk
- 1⁄3 cup arborio rice
- 8 teaspoons sugar
- whole nutmeg
- 4 tablespoons heavy cream
- Preheat oven to 325 degrees F with rack in center of oven.
- Butter 4 (6 oz) ramekins.
- Add 1/2 cup milk, 4 tsp rice, 2 tsp sugar, and a pinch of salt to each ramekin.
- Finely grate a little nutmeg over each, then stir to combine.
- Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-browned, about 1 hour (a skin will form).
- Cool puddings in ramekins on a rack, about 1 hour.
- Discard skin from top of puddings, then stir 1 TBSP cream into each.
- Puddings can be served at room temperature or chilled.
- If desired, chill puddings, covered, at least 30 minutes.
- **Note: Rice pudding can be chilled up to 3 days before serving.
This is too easy and too delicious!! Didn't have any ramekins, so used my onion soup pans to make! Used low fat milk and didn't add any heavy cream. Perfect comfort food! Thanks Bev! :)
this rice baked out creamy and delicious, I added in small pieces of cinnamon sticks (8 pieces total) and omitted the nutmeg, I doubled the recipe but increased the sugar to 1/3 cup, for 8 custard cups thanks for sharing Bev!