Baked Rice Pudding

Directions

1. 1
   Preheat oven to 325 degrees F with rack in center of oven.
2. 2
   Butter 4 (6 oz) ramekins.
3. 3
   Add 1/2 cup milk, 4 tsp rice, 2 tsp sugar, and a pinch of salt to each ramekin.
4. 4
   Finely grate a little nutmeg over each, then stir to combine.
5. 5
   Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-browned, about 1 hour (a skin will form).
6. 6
   Cool puddings in ramekins on a rack, about 1 hour.
7. 7
   Discard skin from top of puddings, then stir 1 TBSP cream into each.
8. 8
   Puddings can be served at room temperature or chilled.
9. 9
   If desired, chill puddings, covered, at least 30 minutes.
10. 10
    **Note: Rice pudding can be chilled up to 3 days before serving.