Grandma Newman's Heirloom Rice Pudding

Grandma Newman’s Heirloom Rice Pudding

2 cups whole milk
1 1/4 cups heavy whipping cream
1/4 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup long-grain white rice
1/4 cup raisins (optional)
1/4 cup packed light brown sugar

Adjust an oven rack to upper-middle position. Grease a 2-quart broiler-safe shallow baking dish and set aside.

Whisk milk, cream, granulated sugar, vanilla, cinnamon, nutmeg and salt together in a bowl. Stir in rice and raisins (if using), then pour into prepared baking dish. Place dish on a foil-lined rimmed baking sheet. Bake in a preheated 350-degree oven about 1 hour, stirring every 20 minutes, until rice is tender and liquid is thick and creamy.

Remove pudding from oven and turn on broiler. Gently stir pudding, then smooth top. Sprinkle brown sugar evenly over the top of pudding. Broil until sugar melts and begins to form a crust, about 2 minutes. Cool 5 minutes. Serve warm or at room temperature. Makes 6 servings.

From “Cook’s Country Best Lost Suppers: Old-Fashioned, Home-Cooked Recipes Too Good to Forget,” by the Editors at America’s Test Kitchen.