Recipe: Stovetop Rice Pudding with Variations

STOVETOP RICE PUDDING WITH VARIATIONS

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 sugar
1 1/4 teaspoons vanilla extract

Bring water to boil in large, heavy-bottomed saucepan (at least 3-quart capacity). Stir in salt and rice; cover and simmer over low heat, stirring one or two times, until water is almost fully absorbed, 15-20 minutes.

Add milk, half-and-half and sugar. Increase heat to medium-high and bring to simmer, then reduce heat to maintain a simmer. Cook, uncovered and 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 scorching, until spoon can stand up in pudding, about 15 minutes longer.

Remove from heat and stir in vanilla extract. Cool and serve at room temperature or chilled. Can be covered with plastic wrap and refrigerated up to two days.

VARIATIONS:
When adding vanilla, add 1/3 cup cooled, toasted slivered almonds and 2 teaspoons minced orange zest. Or, when adding vanilla, add 1/2 cup dried fruit, such as raisins, cranberries or cherries, and 1 teaspoon ground cinnamon.

Yield: 6 to 8 servings
Source: American Classics by the editors of Cook's Illustrated magazine