Monday, April 23, 2012

Rice Pudding

6-8 servings

2  cups water
¼  teaspoon salt
1  cup medium grain rice or Sushi rice from health food store
2 ½  cups whole milk
2 ½  cups half and half
2/3  cup sugar
1 ¼  teaspoons vanilla
1  teaspoon cinnamon


1.  Bring water to boil in a 3 quart saucepan.
2.  Stir in salt and rice; bring back to a boil, stirring once or twice.
3.  Cover with lid, lower heat and simmer over a low to medium-low heat until water is almost fully absorbed, 15-20 minutes.
4.  Add in the milk, half and half, sugar, vanilla and cinnamon.
5.  Increase heat to a medium heat and cook and stir for 20 minutes, it should come up to a simmering bubble.
6.  Don't remove the little cinnamon balls, it will all cook together into a smooth and consistent fashion when done.
7.  After 20 minutes, lower the heat to a low / medium-low heat and cook, uncovered and stirring frequently, until mixture is thick, about 30 minutes. It will maintain a simmering bubble; that's what you want.
8.  After 30 minutes, reduce heat to the lowest low and continue to cook, stirring constantly to prevent scorching, until spoon can stand up in pudding, about 15 minutes longer.  Bubbling will decrease.
9.  Transfer pudding to a serving bowl.
10.  Put a piece of plastic wrap against the top of the surface of the pudding to prevent it from forming a skim on top.
11.  Cool and serve warm or at room temperature or even chilled.  
  I think it's best when served warm.

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