posted by Mimi Hiller 02-23-100 9:03 PM
Caramel Rice Pudding
1/2 cup short-grained rice
1/3 cup brown sugar
2 tablespoons unsalted butter
6 cups milk
1-1/4 cups heavy cream
4 eggs, lightly beaten
1 teaspoon freshly grated nutmeg
Preheat oven to 275° F.
Rinse the rice under cold water until it runs clear; drain. Combine remaining ingredients. Stir in the rice and transfer to a buttered baking dish.
Bake in a slow oven for 2 - 2 1/2 hours, until rice is tender and creamy. Stir every 30 minutes during cooking and add more milk if necessary. When ready, the pudding should be a rich, caramel color and a golden crust should have formed. Serve hot or cold.
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