 |
Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 4 |
|
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. Ingredients:
2 cups whole milk |
1/3 cup arborio rice |
8 teaspoons sugar |
whole nutmeg |
4 tablespoons heavy cream |
cinnamon |
Directions:
1. Preheat oven to 325 degrees F with rack in center of oven.
2. Butter 4 (6 oz) ramekins.
3. Add 1/2 cup milk, 4 tsp rice, 2 tsp sugar, and a pinch of salt to each ramekin.
4. Finely grate a little nutmeg over each, then stir to combine.
5. 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).
6. Cool puddings in ramekins on a rack, about 1 hour.
7. Discard skin from top of puddings, then stir 1 TBSP cream into each.
8. Puddings can be served at room temperature or chilled.
9. If desired, chill puddings, covered, at least 30 minutes.
10. **Note: Rice pudding can be chilled up to 3 days before serving.
|
|