Rice Pudding

I make baked rice pudding using a method very similar to this (published by Corby Kummer in the Atlantic magazine) and it works like a charm. I’ve made it using only 4 tablespoons of rice — short grain rice works better than long grain here. Kummer also specifies that whole milk works best and skim milk won’t thicken enough. Between 4 and 6 tablespoons of brown sugar (or a roughly equal volume of golden syrup, when I can get it) is sweet enough for me. 325F for about 2 hrs.

How long can this keep in the refrigerator if cooked in advance of a party?

I use Arborio rice. I’ve tried several recipes and three different types of rice and I found Arborio rice comes out great. No crunchy bits leftover. This recipe is easy cause you don’t have to use a double broiler or stand over the stove stirring.

So far, it is too sweet. Next time I will cut the sugar to 1/3 cup. I used a 2.5 quart dish, at 60min still pretty loose. I added cardamom instead of other flavors. I may add vanilla at the end too.

Could you make this dairy free? If so do any adjustments need to be made to the rest of the recipe ?

1/3 of a cup of sugar was still too much. Over an hour of cooking , and it was still runny. Didn’t love this.

I was disappointed in the result. In the past, NYT recipes have been excellent. This one was a fail. I used a wide dish (13×9), whole milk (lactose free), close to 1/3 cup parboiled rice. After 2 hours of baking at 300°, stiring every 30 minutes, then every 10 minutes, the mixture was soupy. After cooling, it was no thicker. The rice was not fully cooked. The mixture was very tasty but it was a flavored milk with hard pieces of rice. Cannot figure out what went wrong.

Easy and fabulous. I used one can light coconut milk and the balance unsweetened vanilla almond milk, stirred every 30 minutes three times and then the rice pudding was done. I made this in a Dutch oven like another commenter suggested. Made with 1t vanilla and cinnamon stick and the sugar level was fine. Made with 1t vanilla bean paste and the zest of one (large) lemon and it was too sweet. Next time I try this flavor combo, I will likely use half the sugar. Still tastes amazing.

My grandmother, who was born in 1890 taught me to make this wonderful dish learned from her mother. She said it was good choice on a day when the woodstove would be on all day for heat and cooking. Her mother’s practice was to sprinkle a little bit of brown sugar on top and let it caramelize between each stirring. Each time broken up bits of the brown sugar candy is distributed through the dish. A delight.

Yup - way too much sugar. Also, took a really long time so followed another suggestion to turn up to 320 degrees (thank you!).

Is it important to let this cool before serving? I tried to plate it 10 min after it came out of the oven and there was a soupy layer beneath the golden brown set surface. Terribly disappointing. What did I do wrong?

Use 1/3 cup basmati, 3 cups milk, 1/2 cup whipping cream Add 1/3 cup,raisins after 1 hour

Like others have recommended, I’d cut the sugar by half. And it really didn’t set even after cooking it for about 2 and a half hours. Turning the heat to 350 seemed to thicken it up a bit. That said, as a soupy and over sweet as it was, I still enjoyed it. I added some coconut flakes, dried cranberries and used cardamom instead of cinnamon.

Under-whelmed. Took 3 hours (raised temperature to 320 as someone advised because after 90 minutes there's been hardly an change in the mixture). Waaaaaay too sweet. Reduce amount of sugar, increase number of cinnamon sticks and use more than a pinch of saffron if you want any color or flavor. All in all not worth the time.

I use basmati. I’ve also used jasmine with success. I have one in the oven using sweetened condensed milk and coconut milk diluted with 1/4 c milk. I think I over did it meaning I should have used just the coconut milk and whole milk. I’ll see in about an hour.