Creamy Rice Pudding

When I was growing up, if we had some extra cooked white rice, we'd pour a bit of hot milk or cream over the rice and then sprinkle sugar and cinnamon on top for a quick dessert. It was the ultimate cheater's rice pudding. Dessert in about a minute!

But if you want the real thing - creamy, sweet, thick rice pudding, it'll take a little longer.

I love this rice pudding. It is simple to make, only requiring a bit of time, and some stirring here and there. I'm a purist when it comes to flavoring my rice pudding. I prefer only vanilla and cinnamon, but you could add just about any flavors you'd like, a little orange zest perhaps?

When I made the recipe as written and tasted it, I was thinking..."it's good, but it needs a little something". I was also thinking... "how do the people at Kozy Shack make such good rice pudding??" (I love that stuff! - it's just a little too sweet.)

Then I stirred in a splash of heavy cream after the pudding had cooled. It is the secret for bringing this pudding to a new level of richness and creaminess! "Now that's what I'm talking about!"

(If you like rice pudding, check out this David Lebovitz recipe for Rice Gelato too!)

Rice Pudding
adapted from The New Best Recipe/Cook's Illustrated

2 cups water
1/4 teaspoon table salt
1 cup white medium-grain rice
2 1/2 cups whole milk
2 1/2 cups half-and-half
2/3 cup granulated sugar
1 1/4 teaspoons vanilla extract
1/4 cup heavy cream
Cinnamon for garnish

INSTRUCTIONS
1. Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes.

2. Add milk, half-and-half and sugar. Increase heat to medium-high to bring to 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 couple of minutes to prevent sticking and scorching, about 15 minutes longer or until thickened. The pudding will continue to thicken as it cools.

3. Remove from heat and stir in vanilla extract. When the pudding is cooled, stir in the heavy cream. This pudding may be served cold or at room temperature. Divide among serving dishes and sprinkle with cinnamon to taste.