Rice Pudding

For Stephanie. :-)

I'm not a big fan of rice pudding, and don't have my own recipe. But this is the recipe from my new Cooks Illustrated cookbook, The New Best Recipe. So try it out and let me know if you like it.

RICE PUDDING

2 cups water

1/4 tsp. salt

1 cup medium-grain rice (they say you can use long-grain rice)

2 1/2 cups whole milk

2 1/2 cups half & half

2/3 cup sugar

1 tsp. vanilla

Bring water to boil in a large, heavy-bottomed saucepan. Stir in the salt and rice; cover and simmer over low heat, stirring once or twice, until the water is almost fully absorbed—15 to 20 minutes.

Add the milk, half & half, and sugar. Increase heat to medium-high and bring to a simmer, then reduce heat to maintain a simmer. Cook, uncovered and stirring frequently, until the mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the

pudding—about 15 minutes longer.

Remove from the heat and stir in the vanilla. Cool and serve at room temperature or chilled.

If you like raisins, or cinnamon, add them to taste when you add the vanilla.

To store, press plastic wrap directly on the surface of the pudding and refrigerate for up to 2 days.