So quick and easy!
4 OZ SHORT GRAIN RICE | 12 OZ MILK – not low-fat |
12 OZ HEAVY CREAM | 2 OZ CASTER SUGAR |
1 OZ BUTTER – unsalted | PINCH OF NUTMEG – to taste |
CINNAMON – optional |
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PREHEAT OVEN TO 350º
BUTTER A LARGE PIE DISH
Rinse the rice once, drain well, and place in the pie dish. Warm the milk and cream together until almost hot (do not let boil) and pour over the rice. Sprinkle the sugar over the rice and stir in. If adding cinnamon, stir in now. Dot with the butter and sprinkle nutmeg over the top.
Bake for 10 minutes at 350º. After 10 minutes reduce the temperature to 300º and bake for another 70 – 90 minutes. Baking time varies due to the shallowness of the baking dish. Check at intervals starting at 70 minutes.
Pudding should be golden brown on top and the pudding beneath should be rich and creamy.
NOTE: short grain rice such as Arborio , and Sushi are plump and shorter, and tend to stick together when cooked. Plump rice is a good rice for making rice puddings, due to its starch content.
BUON MANGIATA!
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