I was in need of some comfort food! Rice pudding reminds me of my Gram, so what’s more comforting than that? 😉 The rice baked up perfectly, with a nice bite, not mushy, and it was just sweet enough for my tastes. The original poster claimed this recipe will serve four – ha! 😉 Let me put it this way: if it was a really bad day, I could easily have eaten all of this myself! Thanks for reading, enjoy!
Milky Rice Pudding – adapted from The Parsley Thief
- unsalted butter, for greasing baking dish
- 2 cups milk
- 1/3 cup arborio rice
- 2 tablespoons dark brown sugar
- a pinch of salt
- ground cinnamon
Preheat the oven to 325 degrees. Generously butter a baking dish, or pie plate.
Add the milk, rice, brown sugar & salt to a mixing bowl, or measuring cup. Whisk, until well combined & pour into the prepared baking dish. Bake for about 1 hour 10 minutes, or until the rice is very tender & most of the liquid has been absorbed. While the pudding is cooking, stir every 10 minutes, or so. When it nears the end of the cooking time, a skin will form on the surface of the pudding. When done, stir the pudding, divide into serving bowls & garnish with a sprinkle of ground cinnamon.