Rice Pudding


The following is an easy recipe for tasty rice pudding. It's from a cookbook called The New Best Recipe, by Cook's Illustrated (2004, ISBN 0936184744).

Boil the water in a large saucepan. Add the rice and salt. Cover and simmer, stirring occasionally, until the water is almost fully absorbed (about 15 minutes). Add milk, half and half, and sugar. Cook on high until boiling, then lower to a simmer and cook for about 30 minutes, stirring frequently. Reduce heat to low and cook for another 15 minutes, or until a spoon can stand up in the pudding. Stir occasionally to avoid sticking or scorching. Remove from heat. Stir in vanilla, cinnamon, and raisins. Cool and eat. (Store in refrigerator, with plastic wrap pressed onto pudding. Eat within two days.)

By Rudi Riet. CC-BY-SA 3.0.