Tonight’s dinner was roast chicken with leftover rice (there’s sort of a trend this week). So dessert took center stage – the ultimate British or Indian comfort food, warm and sweet and milky.
Ours is a variation, not the thick traditional rice pudding that’s like oatmeal. Think more like hot cereal with milk.
- 4 oz. rice
- 1 qt. milk (may need more if the rice is very absorbent)
- 3 tbsp. sugar
- 1/4 tsp. nutmeg
- 1/2 tsp. cardamom
- 1 fresh bay leaf
- Preheat the oven to 250 degrees
- Put all ingredients in a casserole dish, uncovered
- Bake for 2 – 3 hours, depending on the rice
We made ours with purple rice from Thailand, which gave it the natural colour.