We love this recipe...it even works with rice milk, for the kids...I just cook a bit longer than they say to with rice milk, as it takes a tiny bit longer to thicken up.
But it's even better as the real thing.
I think I'm off to make myself some rice pudding!
From the New Best Recipes:
Simple Stovetop Rice PuddingWe prefer pudding made from medium grain rice, but long grain works, too.2 cups water
1/4 teaspoon salt
1 cup medium grain rice
2 1/2 cups whole milk
2 1/2 cups half-and-half
2/3 cup (4 2/3 ounces) sugar
1 1/4 teaspoons vanilla extract
1. Bring the water to a boil in a large, heavy-bottomed saucepan (at least three quarts). Stir in the salt and rice; cover and simmer over low heat, stirring once or twice, until the water is almost fully absorbed, 15-20 minutes.
2. Add the milk, half-and-half, and sugar. Increase the heat to medium-high and bring to a simmer, then reduce the heat to maintain a simmer. Cook, uncovered and stirring frequently, until the mixture starts to thicken, about 30 minutes. Reduce the heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.
3. Remove from heat and stir in the vanilla. Cool and serve at room temp or chilled. (To store, press plastic wrap directly on the surface of the pudding and refrigerate for up to 2 days.)
---Variations:
Rice Pudding with Orange and Toasted Almonds
Follow the recipe above, adding 1/3 cup slivered almonds toasted until just golden and fragrant in a small, heavy skillet over medium heat (4 to 5 minutes, with frequent stirring) and 2 teaspoons grated orange zest along with the vanilla extract in step 3.
Rice Pudding with Cinnamon and Dried Fruit
Follow above recipe, adding 1/2 cup dried fruit (such as raisins, cranberries, cherries, or chopped prunes or apricots) and 1 teaspoon ground cinnamon along with vanilla extract in step 3.
Mmmmm.
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