BAKED RICE PUDDING
Rice pudding is one of my favorite desserts, but some
recipes have you standing over a hot stove during the
entire cooking process. This version is virtually
labor-free, and the results won't disappoint.1/2
cup (125 ml) uncooked rice
3 cups (750 ml) milk
1/4 cup (60 ml) sugar
1/4 cup (60 ml) raisins
1/2 tsp (2 ml) grated lemon zest
1/2 tsp (2 ml) cinnamon
A grating of fresh nutmeg
Combine all ingredients in a 2-quart (2 L) oven-proof
casserole or baking dish. Bake in a preheated 350F (180C)
oven, stirring occasionally, until the rice is tender and
the milk has been absorbed, about 2 1/2 hours. Serve warm
or chilled. Serves 4 to 6.
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