This week needed to end with a small, warm ramekin of baked rice pudding, a glass of red wine and a good book. Sunday nights feel right when they wind down like that: simple, comforting and a little indulgent.
Earlier in the week I cooked for a dinner party and made a variety of dishes—curried sweet potato, carrot, ginger and red lentil soup; prawns in fenugreek cream; family samosas; Vij’s chicken curry; chana masala; roasted cauliflower; curried peas and paneer; spiced beef short ribs; homemade naan; and marinated green beans. For dessert I served a vanilla and ginger crème brûlée, but when leftovers brought my family back for dinner I wanted something different, easier and still special. That led me to individual baked rice puddings in ramekins.
The method is very simple and forgiving, which makes these ramekins perfect for both entertaining and everyday life. Arrange as many ramekins as you need on a baking sheet (lining it with a silicone mat keeps them from sliding). Use short-grain rice—Arborio works beautifully—some sugar and milk or cream, and a few flavorings if you like.
Basic proportions I used: a heaping tablespoon of short-grain rice, two teaspoons of sugar and half a cup of milk or cream (half-and-half or heavy cream both work) in each ramekin. I’d infused my cream with fresh ginger by gently heating slices in the liquid until it steamed; if you do this, strain or remove the ginger slices before pouring. These small ramekins are economical and handy for single servings.
Traditionally a little grated nutmeg is added on top after the milk, which gives a warm, fragrant note. If you plan to lift the golden skin off the top, grate the nutmeg over the rice and sugar before pouring in the milk so the spice stays integrated. You can also add vanilla, use brown sugar for a deeper caramel flavor, or experiment with other spices—cinnamon, cardamom or a touch of citrus zest all work well.
Bake the ramekins at 325°F (160°C) for about an hour. They will puff in the oven and then settle as they cool. The edges caramelize slightly and develop a rich, concentrated flavor as the milk thickens. The texture is dense and creamy, distinct from stovetop rice puddings, and the individual portions are charming to serve.
When the puddings have settled, add about a tablespoon of cream to each ramekin and stir to loosen and enrich the texture. At this stage you can fold in a handful of raisins, toasted nuts or a spoonful of jam if you like. Serve them warm for a comforting finish to a meal, chill them for a firmer set, or chill and then brûlée the tops: sprinkle with sugar and caramelize with a torch or a quick broil for a sweet, crackly shell.
One of the charms of this preparation is its flexibility. You can bake just one ramekin or a tray full; they keep well in the refrigerator for several days, so you can make a batch for desserts or snacks and finish them as needed. A quick torching of the top turns a humble rice pudding into an elegant individual crème brûlée-style dessert.
I like that these puddings don’t require an exact recipe: once you know the basic ratio and bake time, you can adapt them to whatever you have on hand. They work for breakfast, a quick after-school snack, or a cozy dessert with a cup of tea or a glass of wine.
On another note, I’m thinking of organizing a cookie exchange—perhaps a cookie party to follow the pie party. I’m eyeing a Saturday afternoon; if you’re interested, save the date and we’ll pick a time. For now, I’ll be making more ramekin rice puddings, one at a time, whenever the urge for a warm, creamy treat strikes.