Ingredients: One of my mother-in-law’s favorite desserts was a simple creamy, dreamy rice pudding with a spoonful of orchard jam. It took me a few tries to create my own working recipe, and eventually I realized that a simple, old-fashioned baked version yields the perfect consistency to please everyone on the farm. Still super creamy, but with a golden, carmelized skin on top that everyone fights over, this recipe is easy to knock up and serve any day of the week.
1 3/4 cups (414 ml) Evaporated Milk
2 cups (475 ml) whole milk (raw, if you can get it)
4 oz (110 g) pudding or aborio rice
1/3 cup (40 g) golden granulated or superfine sugar
1 whole nutmeg
1 tsp cinnamon
1/2 tsp cardamom
2 tablespoons (25 g) butter
1 jar of your favorite jam (optional)
Preheat the oven to 300°F (150°C). Lightly butter a 9-inch (23-cm) round or
similar sized ovenproof baking dish.
Mix together the evaporated milk and whole milk in a bowl. Stir in the cinnamon
and cardamom. Put the rice and sugar in the baking dish, pour in the liquid, and
stir well. Grate the whole nutmeg over the surface, then dot the butter on top
in little pieces.
Bake on the center shelf of the oven for 30 minutes, then slide the shelf out
and stir the mixture well. Bake for another 30 minutes, then stir again. Bake
for another hour without stirring.
At the end of the cooking time, the rice grains will be swollen, with pools of
creamy liquid all around them, and a carmelized coating on top. Allow to cool
slightly then. Slather the top with jam, if you like, and serve.
Scullery Notes: If you cover the pudding completely with a layer of jam, it will
be freshest if eaten within two days; otherwise, it will last for week in the