1/4 teaspoon salt
1 cup medium- or long-grain rice
2 1/2 cups whole milk
2 1/2 cups half-and-half
2/3 cup sugar
1 1/4 teaspoons vanilla extract
1. Bring 2 cups water to boil in large, heavy-bottomed pot (at
least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice;
cover and simmer over low heat, stirring once or twice until water is almost
fully absorbed, 15 to 20 minutes.
2. Add milk, half-and-half and sugar. Increase heat to
medium-high to bring to simmer, then reduce heat to maintain simmer. Cook
uncovered, stirring frequently, until mixture starts to thicken, about 30
minutes. Reduce 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 vanilla extract. Cool and
serve at room temperature or chilled. (Can be covered with plastic wrap on
surface of pudding and then refrigerated up to 2 days.)
RICE PUDDING WITH ORANGE
AND TOASTED ALMONDS
Follow recipe for Simple Stovetop Rice Pudding, adding 1/3 cup
slivered almonds that have been toasted until just golden and fragrant, stirring
frequently, in small heavy skillet over medium heat (4 to 5 minutes), and 2
teaspoons grated orange zest along with vanilla extract.
RICE PUDDING WITH CINNAMON
AND DRIED FRUIT
Follow recipe for Simple Stovetop Rice Pudding, 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.
from cooksillustrated.com
