World's Best Rice Pudding (Michele Urvater) |
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Prep Time: 20 Minutes Cook Time: 150 Minutes |
Ready In: 170 Minutes Servings: 6 |
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Ingredients:
2 tablespoons unsalted butter |
1/2 cup medium or short grain white rice |
4 cups milk |
pinch salt |
scant 1/2 cup sugar |
1 teaspoon vanilla |
2/3 cup dried cranberries |
variations: 1/2 cup heavy cream or 1/2 cup dark brown sugar mixed with 2 tablespoons butter |
Directions:
1. Preheat oven to 300 degrees. Heat butter in a 4 quart saucepan. When frothy add rice and cook for a minute. Slowly add milk, pinch salt, sugar, vanilla, cranberries and bring to under a boil. Transfer to a 9 inch square baking pan and set in oven. Bake uncovered for 1 1/2 hours stirring every 15 minutes. Then bake undisturbed for 30 minutes. Then stir in cranberries, stir and bake for another half hour (for a total of 2 1/2 hours).
2. Variations: you can to add heavy cream in the last half hour of baking. Or if you want a crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter over rice pudding and run the pudding under the broiler until melted and bubbly.
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