Rice Pudding

By the RecipeCafe Archives

Ingredients

• 4 cups (960 ml) whole milk
• 0.25 cup (50 g) long-grain white rice
• 0.25 cup (50 g) granulated sugar
• 0.25 teaspoon salt
• 1 Grated rind of 1/2 lemon

Instructions

1. 1. Heat the oven to 275°F (135°C).
2. 2. Rinse the rice under cold running water until the water runs clear (rinsing removes surface starch and prevents excessive clumping).
3. 3. Combine the milk, rinsed rice, sugar, salt, and grated lemon rind in a buttered 1.5-quart (1.4 L) baking dish, approximately 8 inches (20 cm) round or equivalent, and stir to distribute the ingredients evenly.
4. 4. Bake uncovered for 3 hours (180 min). During the first hour, stir the pudding three times at roughly 20-minute intervals to prevent the rice from settling to the bottom of the dish. After the first hour, leave undisturbed.
5. 5. The pudding is done when the rice is fully tender, the mixture has thickened to a creamy, spoonable consistency, and a golden-brown skin has formed across the top, 2 hours 45 min to 3 hours. A spoon drawn through the center should leave a slow-filling furrow.