Cooking Stovetop Rice Pudding

Stovetop Rice Pudding
We prefer pudding made with medium-grain rice, but long-grain rice works, too. Using a heavy-bottomed saucepan is key to preventing the bottom from burning.









2 cups water
1 cup medium-grain rice
1/4 teaspoon salt
2 1/2 cups whole milk
2 1/2 cups half-and-half
2/3 cup (42/3 ounces) sugar
1/2 cup raisins
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon

1. Bring the water to a boil in a large, heavy-bottomed saucepan. Stir in the rice and salt, cover, and simmer over low heat, stirring once or twice, until the water is almost fully absorbed, 15 to 20 minutes.
2. Stir in the milk, half-and-half, and sugar. Increase the heat to medium-high and bring to a simmer, then reduce the heat to maintain a simmer. Cook, uncovered and stirring frequently, until the mixture starts to thicken, about 30 minutes. Reduce the 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.
3. Remove from the heat and stir in the raisins, vanilla, and cinnamon. Serve warm, at room temperature, or chilled. (To store, press plastic wrap directly onto the surface of the pudding and refrigerate for up to 2 days. If serving at room temperature or chilled, stir in up to 1 cup warm milk, 2 tablespoons at a time, as needed to loosen before serving.)

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