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? Rice pudding is one of those comfort classics that always go down smooth.
Ingredients
- 2 cup(s) whole milk
- 33/100 cup(s) Arborio rice
- 8 teaspoon(s) sugar
- 1/2 teaspoon(s) nutmeg
- 4 tablespoon(s) heavy cream
Instructions
- Preheat oven to 325 degrees with rack in center of oven.
- Butter 4 (6 oz) ramekins.
- Add 1/2 cup milk, 4 tbs rice, 2 tbs 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.
Nutrition
Calories: 859.06kcalCarbohydrates: 107.66gProtein: 20.03gFat: 40.4gSaturated Fat: 24.28gCholesterol: 150mgSodium: 270.5mgFiber: 1.55gSugar: 57.56g
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