Baked Rice Pudding
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Ingredients
2 cups whole milk
1/3 cup arborio rice
8 teaspoons sugar
whole nutmegs
4 tablespoons heavy cream
Garnish
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.
