• 1/4 tsp salt
• 1 cup medium or long grain rice (medium grain rice provides creamier pudding)
• 2 1/2 cups whole milk
• 2 1/2 cups half-and-half
• 2/3 cup sugar
• 1 1/2 tsp vanilla extract

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 - 20 min.
2. Add milk, half-and-half, and sugar. Increase heat to bring to simmer and then reduce to maintain moderate simmer. Cook uncovered stirring frequently, until mixture starts to thicken, 30 min.
3. Reduce heat to low and stir constantly to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, 15 min. Pudding will start to thicken and continue when cooling. Do not overcook.
4. Remove from heat and stir in vanilla extract. Cool and serve at room temperature or chilled. Cover with plastic wrap on surface to prevent skinning.

Optional: Rice pudding with Cinnamon and Dried Fruit - Follow recipe adding 1/2 cup dried fruit (raisins, cranberries, cherries, or chopped prunes or apricots) and 1 tsp ground cinnamon along with vanilla extract.

Serves: 8      Total Cook Time: 1 hr.
Source: Cook's Illustrated Sept/Oct 1996