This is a French rice pudding that is known as a 'Tergoule' It is slow baked over five hours to create a rich and deliciously thick caramelised top.
Boils down to 1 cup sugar (caster=super fine) to 1cup rice (short grain, e.g. Arborio) with 8cups milk at 300F, tho i also add a full can evap. &recommend it. believe me, it WILL suck it up & then some, so dont be shy. If its too wet, keep cooking. itll get there. better to stop with it on the wet side the just right, cos itll keep absorbing as it cools. and it cant be too creamy, only too dry. Some suggest scalding milk (with sugar) then mixing it into the dry rice in ur baking dish. Good time to steep ur vanilla beans, citrus peel, etc so to strain them out. While the recipe is fairly straightfwd, It IS important to open the oven to give it a good stir after 30min or so, to reincorporate rice into milk once it's cooked, assuming u started with dry rice. Otherwise, it cooks unevenly since all the rice at the perimeter of the dish will get more heat, leaving a creamy puddle in the middle, requiring u to stir it after all, anyway. (Also, fwiw, mine was done in an hour, tho i DID scald first--fwiw. Double check my c to f conversion if u want.) Can't imagine how they cook these proportions (ie sans extra can milk) for four hours MORE without making a scorched mess. Heck, if its a browner top u want, use the broiler for five minutes. Done deal. Sigh! The French.... C'est la vie. - 04 Jul 2013
Impossible to make a mistake with this recipe...I doubled the rice (not sure why), and added 2 teaspoons of maple syrup (I didnt have vanilla sugar)and a teaspoon of cinnamon. My guests were so impressed and didnt mind waiting an extra half hour as the delicious smell was wafting the house. As I am slightly lactose intolerant, I will try it next time with soy milk, 1/2 cup maple syrup and the correct amount of rice. - 27 Aug 2011