Out Of This World Rice Pudding
- Total Time: 4 Hours 30 Minutes
Description
This is actually an old recipe of Brock’s, I still changed it up a bit, but he has never commented that he’s noticed, and we’ve been married almost 9 years. The original recipe also called for fennel, but I found it over-powering – the rest of the spices, along with the lemon all seem to go together perfectly. And just so you know, you can up the milk to 10 or 12 cups (or cut back the rice) for a runnier pudding like those served in East Indian restaurants.
Ingredients
8 c. homogenized milk
1 c. Arborio rice AND 6 T. sugar
lemon zest from 1 large lemon
2 cinnamon sticks
15 green cardamom pods
10 whole cloves
Instructions
Preheat oven to 325 and pour all of the milk into a lightly greased (I usually use butter) large casserole. Carefully and evenly pour the rice and sugar in over the top of the milk. Add the spices (count them! – you’ll want to find them later) and lemon zest and bake for 2 hours. I’ve randomly stirred it a couple of times part way through and I’ve forgotten about it until the 2 hour timer has gone off, it always seems to turn out. Cook it for an extra half hour if you’d like it thicker. Allow it to cool enough so that you can eat it, remove the spices as best as you can and enjoy!
Notes
Preheat oven to 325 and pour all of the milk into a lightly greased large casserole (I use a 4L Corning Ware). Carefully and evenly pour the rice and sugar in over the top of the milk. Add the spices (count them! – you’ll want to find them later) and lemon zest and bake for 2 hours. I’ve randomly stirred it a couple of times part way through and I’ve forgotten about it until the 2 hour timer has gone off, it always seems to turn out. Cook it for an extra half hour if you’d like it thicker (which is what I did today). Allow it to cool enough so that you can eat it, remove the spices as best as you can and enjoy.
- Category: Rice, Puddings
