Rice Pudding
Source: Americas Test Kitchen Family Cookbook
2 cups water
1 cup long grain rice
1/4 tsp salt
4 cups whole milk
2/3 cup sugar
1/4 - 1/2 teaspoon vanilla extract
Cindy's optional - add dash of cinnamon and/or handful of raisins for last 5 minutes of cooking time.
Bring ther water to a boil in a large saucepan. Stir in the rice and salt.
Cover, turn the heat to low and simmer, stirring occasionally, until the water is almost fully absorbed, 15-20 minutes.
Microwave the milk until steaming, 1-2 minutes. Stir the hot milk and sugar into the rice and bring to a slow simmer.
Cook, uncovered and stirring often, until the mixture is thick and a spoon is just able to stand up in the pudding, about 45 minutes.
Off the heat, stir in the vanilla. Let the mixture cool slightly before serving or refrigerate until chilled, about 2 hours and serve cold.
6 servings