Creamy Baked Arborio Rice Pudding
Indulge in the warm, comforting flavors of this Creamy Baked Arborio Rice Pudding. Slowly baked to perfection, this dessert presents a rich and velvety texture that melts in your mouth. Each spoonful reveals beautifully blended notes of whole milk and sweet rice, enhanced by the aromatic warmth of freshly grated nutmeg and cinnamon. This no-stir, hassle-free approach allows the flavors to develop deeply, making it an ideal treat for any occasion. Enjoy it warm or chilled, and experience the delightful contrast of creamy pudding against a lightly browned top. Inspired by a classic recipe from Gourmet Magazine, December 2007, it’s perfect for sharing or savoring all on your own.
N/A
Servings
200
Calories
6
Ingredients
Ingredients
Whole Milk
2 cups (None)
Arborio Rice
1/3 cup (None)
Granulated Sugar
8 teaspoons (None)
Whole Nutmeg
To taste (Finely grated)
Heavy Cream
4 tablespoons (None)
Cinnamon
To taste (Sprinkled on top before serving)
Instructions
1
Preheat your oven to 325 degrees F (160 degrees C) and place a rack in the center.
2
Butter four 6 oz ramekins thoroughly to ensure easy release.
3
In each ramekin, combine 1/2 cup of whole milk, 4 teaspoons of arborio rice, and 2 teaspoons of sugar, along with a pinch of salt for seasoning.
4
Finely grate a little whole nutmeg over the mixture in each ramekin, then give it a gentle stir to incorporate all the ingredients.
5
Place the filled ramekins into a shallow baking pan, ensuring they are evenly spaced. Bake in the preheated oven for about 1 hour, or until most of the milk is absorbed and the tops are golden brown. A skin will form on the surface.
6
Once baked, remove the ramekins from the oven and allow them to cool on a wire rack for about 1 hour.
7
After cooling, carefully discard the skin formed on top of each pudding. Then, stir 1 tablespoon of heavy cream into each ramekin to enrich the pudding's creamy texture.
8
Serve the rice pudding warm, at room temperature, or chilled. If chilling, cover and refrigerate for at least 30 minutes.
9
Enjoy your creamy baked rice pudding up to 3 days after preparation when properly stored in the refrigerator.
Nutrition Information
10
Fat
20
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Baked Arborio Rice Pudding?
It is a slow-baked dessert featuring Arborio rice and whole milk, resulting in a rich, velvety texture and a golden-brown top.
What type of rice is best for this pudding recipe?
Arborio rice is the primary choice for this recipe as its high starch content creates a naturally creamy consistency during the baking process.
What kind of milk should I use for the best results?
The recipe specifically calls for whole milk to provide the necessary richness and depth of flavor.
At what temperature should I preheat my oven?
You should preheat your oven to 325 degrees F (160 degrees C) with a rack positioned in the center.
How do I prepare the ramekins for baking?
You should thoroughly butter four 6 oz ramekins to ensure the pudding does not stick and for easy release.
How much Arborio rice goes into each individual ramekin?
Each 6 oz ramekin requires 4 teaspoons of Arborio rice.
How much sugar is needed per serving?
Add 2 teaspoons of granulated sugar to each individual ramekin.
What spices are used to flavor this rice pudding?
The pudding is flavored with freshly grated whole nutmeg and topped with cinnamon before serving.
Why is salt included in a sweet pudding recipe?
A pinch of salt is used for seasoning to help balance and enhance the sweetness of the other ingredients.
Do I need to stir the pudding while it is baking?
No, this is a hassle-free, no-stir recipe where the flavors develop deeply without intervention during the baking hour.
How long does the rice pudding need to bake?
The pudding should bake for about 1 hour, or until most of the milk is absorbed.
How do I know when the pudding is done baking?
The pudding is ready when the milk is mostly absorbed, a skin has formed on the surface, and the tops are golden brown.
How long should the pudding cool after being removed from the oven?
Allow the ramekins to cool on a wire rack for approximately 1 hour.
What should I do with the skin that forms on top of the pudding?
After the cooling period, you should carefully discard the skin formed on top before adding the final touch of cream.
When do I add the heavy cream?
Once the pudding has cooled and the skin is removed, stir 1 tablespoon of heavy cream into each ramekin.
Can I serve this rice pudding warm?
Yes, the pudding can be served warm, at room temperature, or chilled depending on your preference.
How do I chill the pudding if I want to serve it cold?
Cover the ramekins and refrigerate them for at least 30 minutes before serving.
How long can I store leftover rice pudding?
The pudding remains fresh for up to 3 days when properly stored in the refrigerator.
What is the calorie count for one serving of this pudding?
Each serving contains approximately 200 calories.
How much fat is in one serving?
There are 10 grams of fat per serving of this rice pudding.
What is the carbohydrate content of this dessert?
One serving contains 20 grams of carbohydrates.
Does this pudding contain any protein?
Yes, there are 5 grams of protein in each serving.
What size ramekins are recommended for this recipe?
The recipe is designed for four 6 oz ramekins.
Is this recipe suitable for people on a gluten-free diet?
The primary ingredients (rice, milk, sugar, cream, spices) are naturally gluten-free, but always check your specific ingredient labels.
What was the inspiration for this specific recipe?
This recipe was inspired by a classic version featured in Gourmet Magazine in December 2007.
Can I use pre-ground nutmeg instead of whole nutmeg?
While whole nutmeg provides better aromatic warmth, you can use pre-ground nutmeg if whole is unavailable.
What is the total number of ingredients needed?
There are 6 main ingredients: whole milk, arborio rice, sugar, nutmeg, heavy cream, and cinnamon.
Is a water bath needed for these ramekins?
No water bath is mentioned; simply place the ramekins into a shallow baking pan.
How many servings does the recipe make?
Based on the ingredient quantities, the recipe yields 4 individual servings.
Can I double this recipe for a larger group?
Yes, you can double the ingredients and use eight ramekins, keeping the baking time similar as long as they are not overcrowded in the oven.