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
1 teaspoon freshly grated nutmeg

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 (275F) 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.

Serves 4.

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.