This luxurious rice pudding is especially glossy and rich thanks to the sweetened condensed milk that's swirled in at the end.
Slideshow: More Rice Pudding Recipes
1 cup arborio rice (1/2 pound)
2 cups whole milk
1 cup heavy cream
1 1/4 cups sugar
1/4 cup sweetened condensed milk
Demerara sugar, apricot preserves and sliced dried Blenheim apricots, for
How to Make It
Preheat the oven to 325°. Bring a medium saucepan of water to a boil. Stir in the rice and simmer for 5 minutes. Remove from the heat and let stand for 5 minutes. Drain the rice and rinse under cold water, then drain again.
In a 2-quart ovenproof baking dish, mix the rice with the milk, cream and sugar. Bake for about 1 hour and 45 minutes, stirring every 30 minutes, until the rice is tender and the pudding has thickened. Let the pudding cool on a rack for 10 minutes, then fold in the sweetened condensed milk. Serve the rice pudding with demerara sugar, apricot preserves and dried apricots.
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