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Mark Bittman's Rice Pudding in the Oven

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[Photograph: Romulo Yanes]

They don't call Mark Bittman, author of How to Cook Everything The Basics, The Minimalist for nothing. His recipes are simple, straightforward, and often pared down to their bare essential ingredients. Plus, he's not one to add in labor intensive steps. Take this Rice Pudding in the Oven—it's a solid dessert that requires nothing more than tossing rice, milk, and sugar into a gratin dish, and baking for roughly two hours. Sure, you have to stir the pot every now and again, but really, it's nearly effortless. And the pudding? Well, it's a beautiful batch of rice pudding: mild, milky, and entirely comforting.

What Worked: Effortless? Well, basically, yes. But it's a method that produces a creamy, sweet, and soothing batch of classic rice pudding.

What Didn't: No complaints here.

Suggested Tweaks: You can spice it up by adding a cinnamon stick or piece of nutmeg at the get go. Or swap out the milk for any other milk you'd like: soy, rice, coconut or any nut milk would all do nicely.

Reprinted with permission from How to Cook Everything The Basics by Mark Bittman. Copyright © 2012. Published by Wiley. Available wherever books are sold. All rights reserved.

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