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.

Ingredients:

• 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

Directions:

• 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.

Bon appétit!