Rice Pudding

After doing a little spring cleaning today, I came across my photo album from the Paris trip I took with my mom and sister last year. I was looking through some of the pictures thinking about what Paris is like in the springtime and daydreaming. Oh, how I wish I could go back and visit! I love it there. Since I cannot transport myself there on a whim, listening to the French Kiss soundtrack and posting a recipe for Rice Pudding will just have to do. An imagination is a great thing. I know you are thinking... what does rice pudding have to do with Paris? Well, while we were there, my mom and I dined at this little French bistro and they brought us rice pudding for dessert. It was thick, creamy, and delicious. It came in little jars with mini spoons and it was the cutest thing I have ever seen. Every time I think of rice pudding, it puts me back in that quaint bistro in Paris with my mom.

Today, on this rainy Saturday, I am taking a trip to Paris- won't you come with me?

RICE PUDDING
serves 4 ( 4 qty. 6-8 oz. ramekins)
Food & Wine Magazine

INGREDIENTS
· 2 cups whole milk
· 1/2 cup Arborio rice
· 8 tsp. sugar
· whole nutmeg
· 4 tbsp. heavy cream
· garnish- cinnamon

INSTRUCTIONS
· Preheat oven to 325 degrees with rack in the middle.
· Butter 4 ramekins
· Add 1/2 cup milk, 4 tsp rice, 2 tsp. sugar, and a pinch of salt to each ramekin. Finely grate a little nutmeg over each, then stir to combine.
· Put ramekins in a shallow baking pan and bake until most of the milk is absorbed and tops are golden-brown, about 1 hour (a skin will form). Cool puddings in ramekins on a rack, about an hour.
· Discard skin from puddings, then stir 1 tbsp. cream into each. Puddings can be eaten at room teperature or chiiled. (I prefer chilled). It takes at least 30 minutes to chill each ramekin.