Rice Pudding with Almonds

This rice pudding bakes low and slow for about three hours, which is what gives it that thick, spoonable texture and golden skin on top. The rice starts on the stovetop to absorb the water, then moves to a casserole with milk, butter, and sugar where the oven does the rest.

Stirring occasionally during baking keeps the pudding from forming too thick a skin and ensures the rice cooks evenly through the milk. The almonds, coconut, and raisins go in during the last ten minutes so they soften just enough without getting mushy or losing their texture.

This works equally well served warm from the casserole or chilled overnight. Cold rice pudding firms up considerably, almost like a set custard, and makes a solid next-day breakfast.

Chef Tips

• Stir but don’t over-stir: Three or four times during the bake is enough. Too much stirring breaks up the rice and makes the pudding gluey.
• Low oven temperature matters: The slow bake lets the milk reduce gradually. Higher heat will scorch the bottom before the rice absorbs properly.
• Fresh grated coconut makes a real difference over dried. If using dried, reduce the amount slightly since it absorbs more liquid.
• Serve cold with fruit: A spoonful of berry compote on top of chilled pudding is hard to beat.

Variations

• Cardamom spiced: Add ground cardamom and a few saffron threads to the milk for an Indian-style kheer.
• Chocolate version: Stir in cocoa powder and dark chocolate chips in the last ten minutes alongside the almonds.