Active Time

　　5 min

　　Total Time

　　2 1/2 hr (includes cooling)

　　Oven-baking this rice pudding eliminates a lot of stovetop stirring while still producing a delicious, creamy dessert.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　Cooks' note:

　　Rice pudding can be chilled up to 3 days.