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A comfort food classic. You can make rice pudding on the stove top or in the oven. Oven baked rice puddings are softer but if you like mushy, as the rice pudding is about done (in the oven) stir in more milk to get the required/desired pudding texture you like. Stove top pudding is more gloppy whereas oven baked is more set and something you scoop out and offer with whipped cream or a drizzle of light cream. I like rice pudding warm or cold. A West Indian friend of mine always added canned mandarin orange segments to hers and a Latin friend warms and tops it with dulce de leche. Aside from the basics, the only thing you need for this recipe is fresh nutmeg and a nutmeg grater of any sort (microplane is fine)

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