Rice Pudding

Let’s make it

1. Preheat the oven to 300°F. Combine all ingredients in a 1½-quart oven-safe casserole; set on a rimmed baking sheet.
2. Bake uncovered for about 3 hours, until the rice is tender and the pudding is partly thickened. Brown rice may need longer; if dry before tender, stir in milk ¼ cup at a time.
3. Stir about every 30 minutes, but leave undisturbed for the final 30 minutes. The pudding thickens further as it cools.
4. Serve warm, or cool briefly and refrigerate within 2 hours to serve chilled.

From the complete review edition, page 109. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.