Baked Rice Pudding
adapted from The Fanny Farmer Cookbook, by Marion Cunningham
4 cups milk
1/4 cup sugar or honey, or to taste
a pinch of salt
1/4 cup long-grained rice
1/2 cup raisins (optional - I stirred these in later)
Preheat the oven to 300°F. Put all the ingredients into a buttered baking dish and stir. Bake for 3 hours, stirring three times during the first hour of baking so that the rice doesn't settle. Stir in the raisins (if you like) and eat warm, or chill until nice and cold. Serves 4.
Creamy Stovetop Rice Pudding
Although there are many, many similar versions of this stove-top rice pudding around, I took my initial direction from Dave Lieberman.
1/2 cup short grain (Arborio) rice
2 tsp. butter
2 cups whole milk or half & half
1/4 cup sugar (white or brown)
1 vanilla bean or 1 tsp. good vanilla
In a medium saucepan, bring the rice, butter and 1 cup water to a simmer; cook for 15 minutes, until tender. Add the cream, sugar and vanilla (bean or extract) and simmer for about 30 minutes, until the rice absorbs most of the cream and the mixture is thick and creamy.
Serve immediately, while still warm, or cool it down - if it thickens up too much, stir in a little more cream to loosen it up.
Individual Baked Rice Puddings: Put a heaping tablespoon of short-grain (Arborio) rice, two teaspoons of sugar and a half cup of milk or cream (half & half or heavy - it's up to you) in each ramekin. Put them on a baking sheet (lined with a silicone mat to keep them from sliding around) and bake them at 325°F for an hour. I love that you could bake one of these, or two, or ten, it doesn't matter. They will puff up, then sink back down. The edges of the ramekins will wind up coated with caramelized milk. Serve warm or chilled.