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Prep Time: 5 Minutes Cook Time: 145 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Oven-baking this rice pudding eliminates a lot of stovetop stirring while still producing a delicious, creamy dessert. Ingredients:
2 cups whole milk |
1/3 cup arborio rice |
8 teaspoons sugar |
whole nutmeg |
4 tablespoons heavy cream |
garnish: cinnamon |
Directions:
1. Preheat oven to 325°F with rack in middle. Butter ramekins.
2. Add 1/2 cup milk, 4 teaspoons rice, 2 teaspoons sugar, and a pinch of salt to each ramekin. Finely grate a little nutmeg over each, then stir to combine.
3. Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-brown, about 1 hour (a skin will form). Cool puddings in ramekins on a rack, about 1 hour.
4. Discard skin from puddings, then stir 1 tablespoon cream into each. Puddings can be eaten at room temperature or chilled. If desired, chill puddings, covered, at least 30 minutes.
5. Cooks' note: Rice pudding can be chilled up to 3 days.
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