Baked Rice Pudding

Lamb Baked Rice Pudding is a delightful and unique twist on a traditional dessert, transforming the classic creamy rice pudding into a savory dish enriched with tender lamb. This comforting recipe blends fragrant spices, succulent lamb, and creamy rice, creating a harmonious balance of flavors that is both hearty and satisfying. Perfect for a cozy dinner or a special occasion, Lamb Baked Rice Pudding offers an innovative way to enjoy lamb and rice together in a warm, baked dish that is sure to impress family and friends.

Ingredients:

• 1 lb lamb shoulder, cut into small cubes
• 1 cup basmati rice, rinsed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 cups chicken or lamb broth
• 1 cup whole milk
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1/4 cup raisins (optional)
• 1/4 cup slivered almonds, toasted (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the skillet and set aside.
3. In the same skillet, add the chopped onion and garlic. Cook until the onion is softened and translucent, about 5 minutes.
4. Add the ground cinnamon, cumin, allspice, cloves, and nutmeg to the skillet. Stir to combine and cook for another 1-2 minutes until fragrant.
5. Stir in the rinsed basmati rice, ensuring it is well coated with the spices and onions.
6. Pour in the broth, milk, and heavy cream. Season with salt and pepper to taste. Add the browned lamb cubes back into the skillet and stir to combine.
7. Transfer the mixture to a large baking dish, spreading it out evenly. Cover the dish with aluminum foil.
8. Bake in the preheated oven for 45-50 minutes, or until the rice is tender and the liquid is absorbed. If using raisins, stir them into the pudding halfway through the baking time.
9. Remove the foil and bake for an additional 10-15 minutes to allow the top to brown slightly.
10. Once done, remove the dish from the oven and let it cool for a few minutes. If using, sprinkle with toasted slivered almonds and garnish with fresh parsley.

Serve this Lamb Baked Rice Pudding warm, enjoying the rich, savory flavors and creamy texture that make it a comforting and satisfying meal.