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Rice Pudding
Don't know what to do with that leftover rice? Why not whip up a batch of homemade rice pudding as an after-dinner treat?
Ingredients
2 cups whole milk
1/3 cup Arborio rice
8 tsp. sugar
1/2 tsp. nutmeg
4 tbsp. heavy cream
1/3 cup Arborio rice
8 tsp. sugar
1/2 tsp. nutmeg
4 tbsp. heavy cream
Methods/steps
Preheat oven to 325 degrees 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.
Sprinkle a little nutmeg in each, then stir to combine. Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden brown, 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.
Serve immediately.
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