Rice Pudding (ATK)

By marck

Ingredients

• 2 C water
• 1/4 tsp salt
• 1 C medium-grain rice
• 2-1/2 C whole milk
• 2-1/2 C half-and-half
• 2/3 C sugar
• 1-1/4 tsp vanilla extract
• 1/2 C raisins
• 1 tsp ground cinnamon

Details

Servings 8

Preparation

Step 1

1. Bring the water to a boil in a large, heavy-bottomed saucepan (at least 3 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 to 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 the heat and stir in the vanilla, raisins, and cinnamon. Cool and serve at room temperature or chilled. (To store, press plastic wrap directly on the surface of the pudding and refrigerate for up to 2 days.)