Slow baking turns a small amount of rice and milk into a creamy, comforting pudding. A light golden skin forms on top while the rice softens underneath. Serve warm or chilled, with a little extra milk if it thickens.
Serves 4–6 • Prep: 10 minutes • Bake: 1½–2 hours
Ingredients
- ½ cup (100 g) short-grain pudding rice or Arborio rice, uncooked
- 4 cups (960 ml) whole milk
- ⅓ cup (65 g) sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 1 tablespoon butter, plus extra for greasing
- ¼ teaspoon ground nutmeg
- ½ cup raisins, optional
Instructions
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