Baked Rice Pudding

Servings: 4 to 6 servings

INGREDIENTS:

• 1/2 cup arborio rice / 4 ounces
• 3 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup sugar
• 1 teaspoon vanilla bean paste
• 1 teaspoon salt
• Cinnamon, for sprinkling
• Freshly grated nutmeg, for sprinkling

INSTRUCTIONS:

Preheat the oven to 300 F.

Add the rice, milk, heavy cream, sugar, vanilla, and salt to a deep pie dish. Whisk well to combine.

Sprinkle a bit of cinnamon over top and then generously grate over fresh nutmeg.

Carefully transfer to the oven and bake  until the rice has soaked up the liquid and a dark golden brown skin has formed on top, about 2 hours.

Let cool for 5 to 10 minutes. Serve with heavy cream and raspberry jam.