I ate this rice pudding, warm and sweet, curled up under a blanket by the fire while the rain poured down outside. Comfort food at its finest, this delightfully sweet and fragrant dessert can be made up in however many portions you wish—as long as you have ramekins to bake them up in! So whether you are making 2 or 10, just follow this simple recipe for each one and you'll be fine.
Ingredients:
1 heaped tbsp aborio rice (short grain rice works best, it has more starch)
2 tsp sugar (try vanilla sugar)
1/2 cup milk or cream
pinch of nutmeg
Pre-heat oven to 325 F.
In a ramekin, stir together the rice, sugar, nutmeg, and then pour the milk over top. Make as many ramekins as you wish. Place them in a 9x13 inch cake pan and bake for an hour, until the tops are lightly browned. The milk or cream will form a skin on the top.
You can peel off the skin before you eat it, or leave the skin on. Stir in 1 tbsp of cream and grate a little more nutmeg on top, or dust with a bit of cinnamon if you wish. Eat warm, or chill, covered, and eat cold with fresh berries.
Makes one serving, or you can increase to make however many you wish.
Adapted from Dinner With Julie
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