Simply Splendid Rice Pudding |
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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 6 |
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It's untried by me, but it sounds good so I'll likely try it soon. I found it in Rose Murray's cookbook, Hungry For Comfort: The Pleasures of Home Cooking (which, incidentally, is a great book). This is what Rose Murray says about this recipe: Risottos seem to have replaced the old-fashioned rice pudding as modern comfort food, but I think that the traditional baked rice pudding should be revived since it is so easy to make and provides the same wonderfully creamy texture as an upscale risotto. Ingredients:
4 cups milk (not skim) |
1/3 cup uncooked short-grain rice (if you can't find regular short-grain rice, arborio works well) |
1/4 cup packed brown sugar |
1 tablespoon butter |
1 teaspoon vanilla |
1 pinch salt |
Directions:
1. Preheat oven to 300F; have ready a greased 8-cup baking dish (preferably glass, says Rose Murray).
2. Heat the milk in a large saucepan over medium-high heat just until bubbles appear around the edge; remove from the heat.
3. Add all the remaining ingredients to the milk, combine well, then pour into the prepared pan.
4. Bake in preheated oven for two hours, until rice is just tender and most of the milk has been absorbed; stir twice during the first hour of baking.
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