Rice Pudding

Rice pudding is the quintessential comfort food. There is nothing like it when the cool weather starts to surround us.

Ingredients:

2 cups water
1/4 teaspoons
1 cup uncooked medium- or long-grain rice
2 cups whole milk
3 cups half and half
2/3 cup granulated white sugar
1 1/2 teaspoons pure vanilla extract

Bring 2 cups water to a boil in large, heavy-bottom pot. Stir in salt and rice. Cover and simmer over low heat until water is almost fully absorbed, about 15 to 20 minutes.

Add milk, half and half, and sugar. Increase heat to medium-high to bring to a 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 few minutes to prevent sticking, until mixture is thick and all liquid has been absorbed, about 10 minutes. Remove from heat and stir in vanilla.

Spoon into serving dish or individual custard cups. Serve warm, room temperature, or chilled.

Serves 8 to 10.



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