Best Rice Pudding
From the recipe box of travel writer Carole Terwilliger Meyers.
This is a good item to make when you are going to be in the kitchen for a while with other things. It needs constant attention. Use Arborio rice because it absorbs the liquids better and becomes plump and creamy. Also use whole milk, which seems to work best. This rice pudding was a favorite of my daughter, who loved it so much that we had to put name tags on the pudding cups so that we each got a fair share. But, alas, she was good at working around that. Our daughter is grown with her own family now, and my husband still likes this pudding so much that he is willing to stand sentry and watch and mix, albeit while reading a book. I like to eat the pudding while it is warm or at room temperature, but if anything makes it past an hour or so sitting out on the counter, it is best to refrigerate the remains.
1 cup Arborio rice
1¾ cup water
pinch of salt (optional)
Bring to boil in deep saucepan. Cover, reduce heat, and simmer until rice absorbs almost all of the water (about 10 minutes).
1 quart whole milk
6 Tbl. sugar
Add, cover, and continue cooking over low heat until almost all the milk is absorbed (about 30 to 40 minutes). Stir frequently. Let stand 10 minutes.
1 tsp. vanilla
Add, mix, and put in dishes or cups. Chill.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)