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Tuesday, August 9, 2011

Today is National Rice Pudding Day. (I bet you didn’t know that.) In honor of the occasion, I made creamy rice pudding. This recipe, which calls for baking the rice in the oven, saves a lot of stovetop stirring time and still yields a delicious, creamy dessert.

Rice Pudding Recipe
Serves 4
Special Equipment:
4 (6- to 8-oz) ramekins (available at Dean & DeLuca SoHo)

Rice pudding 1024x682 Happy National Rice Pudding Day!


2 cups whole milk
1/3 cup Arborio rice, uncooked
8 teaspoons sugar
Whole nutmeg
4 tablespoons heavy cream
Cinnamon powder

1. Preheat oven to 325°F with rack in middle.

2. Add 1/2 cup milk, 4 teaspoons rice, 2 teaspoons sugar, and a pinch of salt to each ramekin. Finely grate a little nutmeg over each ramekin and stir.

3. Put ramekins on a shallow baking pan or cookie sheet and bake until most of the milk is absorbed and tops are golden-brown, about 1 hour. (A skin will form on top of each ramekin.)

4. Remove puddings from oven and put the ramekins on a cooling rack. Carefully discard the milky skin on top of each ramekin and let puddings cool for about 1 hour.

5. Once puddings are cool, stir 1 tablespoon heavy cream into each. Puddings can be eaten at room temperature or chilled. If you prefer your pudding chilled, refrigerate ramekins, covered for 30 minutes. Garnish with cinnamon powder. Enjoy!

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