====== Stovetop Rice Pudding ======

  *1/4 tsp salt
  *1 cup medium or long grain rice (medium grain rice provides creamier pudding)
  *2 1/2 cups whole milk
  *2 1/2 cups half-and-half
  *2/3 cup sugar
  *1 1/2 tsp vanilla extract
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   - Bring 2 cups water to boil in large, heavy bottomed pot (at least 3 quarts) Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 - 20 min.
   - Add milk, half-and-half, and sugar. Increase heat to bring to simmer and then reduce to maintain moderate simmer. Cook uncovered stirring frequently, until mixture starts to thicken, 30 min.
   - Reduce heat to low and stir constantly to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, 15 min. Pudding will start to thicken and continue when cooling. Do not overcook.
   - Remove from heat and stir in vanilla extract. Cool and serve at room temperature or chilled. Cover with plastic wrap on surface to prevent skinning.
Optional: Rice pudding with Cinnamon and Dried Fruit - Follow recipe adding 1/2 cup dried fruit (raisins, cranberries, cherries, or chopped prunes or apricots) and 1 tsp ground cinnamon along with vanilla extract.

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  Serves: 8      Total Cook Time: 1 hr.
  Source: Cook's Illustrated Sept/Oct 1996
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{{tag>food dessert}}