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Baked Rice Pudding

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


Recipe Introduction

"Here's how to make a creamy, rich rice pudding guaranteed to make any cook proud. Starchy Italian rice used for making risotto, such as Arborio or Carnaroli, helps thicken this pudding without eggs. The recipe requires your patience and attention as it bakes, so make it on a day when you have time on your hands."

List of Ingredients

â—¦ 1 tablespoon unsalted butter, plus more for the baking dish
â—¦ 4 cups whole milk, or as needed
â—¦ â…“ cup Arborio or Carnaroli rice
â—¦ â…“ cup sugar
â—¦ ½ cinnamon stick
â—¦ 1 teaspoon pure vanilla extract
â—¦ Finely grated orange zest, from 1 orange
â—¦ Fine sea salt
â—¦ Whipped cream


Recipe

Preheat the oven to 300° F. Lightly butter a shallow 2-quart baking dish.

In a saucepan, combine the 4 cups milk, the rice, sugar, butter, and cinnamon stick and bring to a simmer over medium heat, stirring to dissolve the sugar. Pour into the prepared baking dish and distribute the rice evenly. Bake, stirring with a wooden spoon every 15 to 20 minutes, until the rice is very tender and has absorbed most of the milk, about 1 ½ hours.

Remove from the oven and stir in the vanilla, orange zest, and a pinch of salt. If the pudding seems too thick, stir in milk until it is the consistency you desire. Serve warm, or let cool to room temperature, cover, and refrigerate until chilled. Spoon into bowls, top with whipped cream, and serve.

Makes 4 to 6 servings



• Change It Up:
While some remember picking the raisins out of our rice pudding, others can't imagine rice pudding without dried fruit. If you wish, add ½ cup raisins or dried currants, cherries, cranberries, blueberries, or chopped figs, stirring them into the pudding with the vanilla.