Ingredients:

  • 3 oz / 85g Short-Grain Rice (Arborio or Pudding Rice)
  • 3 ½ cups / 850ml Whole Milk
  • ¼ cup / 50g Granulated Sugar
  • ¼ teaspoon Ground Cinnamon
  • ⅛ teaspoon Ground Nutmeg
  • 1 tbsp / 14g Unsalted Butter (optional)
  • Pinch of Salt
  • Optional Topping: Extra Cinnamon or Grated Nutmeg

Instructions:

  1. Rinse the rice under cold water until the water runs clear.
  2. In the casserole dish, combine the rinsed rice, milk, sugar, cinnamon, nutmeg, and salt. Stir well. Dot with butter, if using.
  3. Place the casserole dish in a preheated oven at 300°F / 150°C / Gas Mark 2.
  4. Bake for 1 hour, then gently stir the pudding.
  5. Continue baking for another 30 minutes, or until the rice is tender and the pudding has thickened.
  6. Remove from the oven and let cool slightly before serving. Sprinkle with extra cinnamon or nutmeg, if desired. Serve warm or cold.