This rice pudding is baked slowly in the oven to create the finest flavor and a creamy texture. Eliminating the constant stirring that you would ordinarily do with a stove top recipe, this rice pudding is not only delicious, but simple as well. Special Equipment Needed: 4 (6 oz) Ramekins. Cook time reflects time to chill, if desired. From Gourmet Magazine, December 2007.
Preheat oven to 325 degrees F 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.
Finely grate a little nutmeg over each, then stir to combine.
Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-browned, 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.
Puddings can be served at room temperature or chilled.
If desired, chill puddings, covered, at least 30 minutes.
Rice pudding can be chilled up to 3 days before serving.
