Ingredients:

  • 3/4 cup (150g) short-grain white rice (e.g., Arborio or pudding rice)
  • 4 cups (950ml) whole milk
  • 1 cup (240ml) heavy cream
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, beaten
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon (optional)
  • Pinch of salt
  • Butter, for greasing the baking dish
  • Optional for serving: Ground nutmeg or cinnamon, and a drizzle of golden syrup or honey

Instructions:

  1. Preheat oven to 325°F (160°C) and lightly butter the baking dish.
  2. Rinse the rice thoroughly, then combine it with milk and a pinch of salt in a saucepan. Bring to a gentle simmer over medium heat for about 20 minutes until tender but slightly undercooked.
  3. In a mixing bowl, whisk together granulated sugar, beaten egg, egg yolk, vanilla extract, ground cinnamon, and heavy cream until smooth.
  4. Slowly stir about 1 cup of the hot rice mixture into the custard to temper the eggs, then pour the tempered custard back into the saucepan with the remaining rice mixture.
  5. Transfer the mixture into the prepared baking dish, place it in a larger roasting pan and add hot water halfway up the sides to create a bain-marie. Bake for 40-50 minutes until the custard is set but still slightly wobbly in the center.
  6. Remove from the oven and water bath, allow to cool slightly, then serve dusted with nutmeg or cinnamon and drizzled with honey if desired.