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Ingredients
- 4 cups milk (NOT skim)
- 1/3 cup uncooked short-grain rice (if you can't find regular short-grain rice, arborio works well)
- 1/4 cup packed brown sugar
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 pinch salt
Method
- Preheat oven to 300F; have ready a greased 8-cup baking dish (preferably glass, says Rose Murray).
- Heat the milk in a large saucepan over medium-high heat just until bubbles appear around the edge; remove from the heat.
- Add all the remaining ingredients to the milk, combine well, then pour into the prepared pan.
- Bake in preheated oven for two hours, until rice is just tender and most of the milk has been absorbed; stir twice during the first hour of baking.
