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Ingredients
| whole milk: 2 cups |
| Arborio rice: 1/3 cup |
| granulated sugar: 8 tsp |
| whole nutmeg |
| heavy whipping cream (fluid): 4 Tbl |
| ground cinnamon |
Baked Rice Pudding
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
150 min -
Servings
4 serving(s)
Tags
- 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.