Info
- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 18 Times
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Rice Pudding
Cookbook
Starchy Italian rice gives this dish extra creaminess.
Yield : 4 servings
Prep Time : 15 mins
Cooking Time : 2–2½ hours
Ingredients
- ¼ cup short-grain rice for risotto, such as Arborio
- 2½ cups whole milk
- 3 tbsp sugar
- 1 tbsp butter, plus more for the dish
- Pinch of ground cinnamon or freshly grated nutmeg
Special Equipment:
- 1 quart (1 liter) baking dish
Directions
1. Lightly butter the dish. Rinse the rice under cold running water, then drain well. Combine the rice and the milk in a bowl and let stand for 30 minutes.
2. Preheat the oven to 300°F (150°C). Stir the sugar into the rice. Pour into the dish, dot with butter, and sprinkle with cinnamon. Bake for 2–2½ hours, or until the top is golden.
Variation
Turkish Rice Pudding
Cook the rice in 3 cups boiling water for 5 minutes, drain. Simmer with the milk for 15 minutes. Stir in the sugar and ¼ tsp pure vanilla extract. Cool and serve with ground cinnamon sprinkled on top.
Notes
Good with a spoonful of berry jam or fruit purèe or a scoop of vanilla ice cream.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
200 kcal
17 % daily value
0 % daily value
3 % daily value
212 mg
18 mg
6 g
17 g
0 g
27 g
23 mg
66 mg
5 g
8 g
3 % daily value
