Baked Rice Puddingforty_caliberQuick to assemble. Long slow cooking time. Incredible silky texture.
Baked Rice Pudding
2 tablespoons butter melted plus more for pan
12 cups whole milk
2 cups uncooked rice
1/2 cup granulated sugar
2 teaspoons vanilla extract
cinnamon or nutmeg
1. Preheat the oven to 300F. Butter the inside of a 11x15 glass baking dish. Add all of the ingredients to the dish except the cinnamon and stir thoroughly.
2. Bake the rice pudding, uncovered, for 3 hours gently stirring once after 1 1/2 hours. The pudding is done when the rice is tender and a brown skin forms over the custard.
3. Cool the slow baked rice pudding for 10 minutes at room temperature and then gently remove the skin and discard it.
4. Sprinkle individual servings lightly with cinnamon or nutmeg