Cook's Illustrated Stove-Top Rice Pudding (TNT)

The recipe is the closest I've come to the rice pudding that my grandma used to make for me as a child when I'd come over to stay for the weekend.  It's so good!  Be sure to use the best vanilla extract you can find--it's what really sets this off.  Some people like to add raisins to this type of dish (I wouldn't but then again, I don't care that much for raisins). 

Cook's Illustrated Stove-Top Rice Pudding

Recipe By : Cooks Illustrated Magazine

Serving Size : 12 

2 cups water
1/4 Tsp Salt

1 Cup Rice -- Med Or Long Grain

2 1/2 Cups Whole Milk

2 1/2 Cups Half And Half

2/3 Cup Sugar

1 1/4 Tsp Vanilla Extract

 

Bring 2 cups water to a boil in a large heavy bottomed pan (at least 3 qt capacity). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost absorbed, 15 to 20 minutes. 

 

Add milk, half n half and sugar. Increase heat to medium-high and bring to a simmer, then reduce heat to maintain simmer. Cook, uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat even lower and continue to cook, stirring every couple of minutes to prevent sticking and scorching, about 15 minutes. 

 

Remove from heat and stir in vanilla. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.)

Gail's Notes:  This is so wonderful!!! Perfect comfort food. It truly is the best rice pudding I've ever tasted.

Ingredients for making half of this recipe:

1 cup water

1/8 Tsp Salt

1/2 Cup Rice -- Med Or Long Grain

1 1/4 Cups Whole Milk

1 1/4 Cups Half And Half

1/3 Cup Sugar

1 Tsp Vanilla extract