Ingredients:

  • 1/2 cup (100g) short-grain rice (e.g., Arborio or pudding rice)
  • 3 cups (700ml) whole milk
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon ground nutmeg (plus extra for serving)
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 300°F (150°C).
  2. In the baking dish, combine the rice, milk, sugar, nutmeg, and cinnamon (if using). Stir well.
  3. Dot the surface of the mixture with the butter pieces.
  4. Bake in the preheated oven for 2 1/2 to 3 hours, or until the rice is tender, the pudding is thick and creamy, and the top is golden brown and slightly caramelized. Stir the pudding halfway through cooking to prevent a skin from forming too early.
  5. Remove from the oven and stir in the vanilla extract.
  6. Let the pudding cool slightly before serving. Garnish with extra nutmeg.