Baked Rice Pudding with Nutmeg Skin

Ingredients

• 1/2 cup long-grain white rice
• 6 cups whole milk
• 2/3 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter
• 1 tablespoon vanilla extract
• 1/2 cup raisins
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon

Before you cook

• Rinse the rice under cold water until the water runs clear, then drain it.
• Butter a 2-quart baking dish.

Steps

1. Heat the oven to 300 degrees Fahrenheit.
2. Stir the rinsed rice, milk, sugar, and salt together in the buttered dish.
3. Dot the butter over the surface.
4. Slide the dish onto the middle rack and bake for 30 minutes.
5. Stir the pudding well, scraping the bottom and sides.
6. Bake another 30 minutes, then stir again.
7. Stir in the vanilla and the raisins.
8. Grate the nutmeg over the surface and dust on the cinnamon.
9. Bake undisturbed for 60 to 90 minutes more, until the rice is tender, the milk has thickened to a loose custard, and a mottled brown skin has formed on top.
10. Let the pudding rest for 30 minutes; it will thicken considerably as it cools.
11. Serve warm, at room temperature, or cold from the refrigerator.