Baked Rice Pudding

Recipe by Bev I Am
READY IN: 2hrs 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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