BAKED RICE PUDDING
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.
Provided by Bev I Am
Categories Dessert
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 217.1, Fat 9.6, SaturatedFat 5.8, Cholesterol 32.8, Sodium 54.7, Carbohydrate 27.5, Fiber 0.5, Sugar 14.8, Protein 5.3
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