I love rice pudding. Which is good, since last week, I doubled this recipe. Which makes a friggin' lot of pudding. This is really important - if you double the recipe, make sure you use an incredibly large pot, not just the pot you normally use. *sigh*
- 2 cups water
- 1 cup long-grain rice (I use long-grain, because it's starchier, so it makes a creamier pudding)
- 1/4 tsp salt
- 4 cups milk
- 2/3 cup sugar
- 1 1/4 tsp vanilla extract
- 1/2 cup raisins or dried cranberries (optional)
- 2 tsp grated orange zest (optional)
- Bring the water to boil in a large saucepan. Note the word large. Don't make the same mistake I did last week, and forget that you're going to have to pour the milk in this pan, too, later on. So bring the water to boil in a LARGE saucepan. Stir in the rice and the salt. Cover, and turn the heat down to low and simmer, stirring occasionally, until the water is almost fully absorbed, about 15 to 20 minutes later. In a LARGE saucepan (man, that sucked having to pour it all into a new bigger pot - learn from my mistakes!).
- Microwave the milk until steaming, about 5 minutes - you want to microwave it until it's steaming, but not until it has that weird milk-skin. If it does, pull that off. Stir the hot milk and sugar into the rice and bring to a slow simmer. Cook, uncovered and stirring often, until the mixture is thick and a spoon is just able to stand up in the pudding, about 45 minutes.
- Turn off the heat, and remove the pudding from the stove. Stir in the vanilla, and the optional dried fruit and zest. Let the mixture cool slightly before serving, or refrigerate until chilled, about 2 hours.