Ingredients:

  • 1/2 cup (100g) short-grain rice (e.g., pudding rice, Arborio, or sushi rice), rinsed
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon (optional)
  • 4 cups (950ml) whole milk
  • 2 ounces (55g) unsalted butter, cut into small pieces
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 300°F (150°C).
  2. In the baking dish, combine the rice, sugar, nutmeg, and cinnamon (if using).
  3. Pour in the milk, ensuring the rice is mostly submerged.
  4. Scatter the butter pieces evenly over the top of the milk.
  5. Bake in the preheated oven for 2 to 2.5 hours, or until the rice is tender, the milk has thickened, and the top is golden brown. Check periodically. A skin will form on top, but if it’s browning too quickly, loosely tent the dish with foil.
  6. Stir in the vanilla extract during the last 30 minutes of baking to prevent it from evaporating.
  7. Let the pudding cool slightly before serving. The pudding will thicken as it cools.