Name: Rice Pudding with Cinnamon and Dried Fruit
Total time: 1 h 45 min
Ingredients: 1/4 teaspoon table salt; 1 cup medium-grain rice (white) or large grain white 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; 1/2 cup raisins , dried cranberries, cherries, or chopped prunes or apricots; 1 teaspoon ground cinnamon

Why This Recipe Works

We embarked on the pursuit of a really wonderful rice pudding recipe, looking for a straightforward stovetop rice pudding in which both the texture and flavor of the primary ingredient would stand out. In search of our perfect rice pudding recipe, we found that cooking the rice in milk or cream obscured the rice flavor, while a cooking medium of water emphasized it. The most appealing balance of rice flavor and satisfying, but not too rich, consistency derived from cooking the rice in 2 cups of water until it was all absorbed, then adding equal parts of whole milk and half-and-half to make the pudding.

Before You Begin

We prefer pudding made from medium-grain rice, but long-grain is perfectly acceptable if that's what you happen to have on hand.

Instructions

Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 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.

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, until a spoon is just able to stand up in the pudding, about 15 minutes longer.

Remove from heat and stir in vanilla extract, dried fruit, and cinnamon. 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.)