Ingredients:

  • 1 cup (200g) short-grain rice (e.g., Arborio or pudding rice)
  • 4 cups (960ml) whole milk (or substitute with semi-skimmed or plant-based milk)
  • 1/2 cup (100g) granulated sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1/4 tsp ground nutmeg (plus extra for sprinkling)
  • Pinch of salt
  • 2 tbsp (30g) unsalted butter (cut into small pieces)
  • Optional garnishes: Ground cinnamon or additional nutmeg for sprinkling
  • Optional garnishes: Fresh berries or a drizzle of honey/maple syrup

Instructions:

  1. Preheat the oven to 325°F (160°C) and lightly butter your baking dish.
  2. Rinse rice under cold water until water runs clear.
  3. In a saucepan, combine rice, 3 3/4 cups (900ml) of milk, and a pinch of salt.
  4. Bring to a gentle simmer over medium heat.
  5. Cover and cook on low heat for about 15-20 minutes until rice is tender but still has a slight bite. Stir occasionally to prevent sticking.
  6. In a mixing bowl, whisk together eggs, sugar, remaining 1/4 cup (60ml) milk, vanilla extract, and nutmeg until combined.
  7. Gradually stir the egg mixture into the cooked rice while it is still warm to temper the eggs and avoid scrambling.
  8. Mix in the butter pieces.
  9. Pour mixture into the prepared baking dish.
  10. Place the baking dish in the oven and bake uncovered for 50-60 minutes, or until the custard is set around the edges but slightly wobbly in the center, and the top is just beginning to brown.
  11. Check doneness by gently shaking the dish; it should have a slight jiggle.
  12. Remove from oven and let cool slightly before serving.
  13. Sprinkle with additional nutmeg or cinnamon if desired.
  14. Serve warm or chilled.