Rice Pudding


  • 2 cups whole milk
  • 1/3 cup Arborio rice
  • 8 teaspoons sugar
  • Whole nutmeg
  • 4 tablespoons heavy cream
  • Garnish: cinnamon
  • Equipment: 4 (6- to 8-oz) ramekins


Preheat oven to 325°F with rack in middle. Butter ramekins.

Add 1/2 cup milk, 4 teaspoons rice, 2 teaspoons sugar, and a pinch of salt to each ramekin. Finely grate a little nutmeg over each, then stir to combine.

Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-brown, about 1 hour (a skin will form). Cool puddings in ramekins on a rack, about 1 hour.

Discard skin from puddings, then stir 1 tablespoon cream into each. Puddings can be eaten at room temperature or chilled. If desired, chill puddings, covered, at least 30 minutes.


Can be kept chilled up to 3 days

© Lisa Miner 2017