|Rice pudding with cinnamon by Lucy Mercer/A Cook and Her Books|
Wait no more, Cheryl, here it is, not a fancy rice pudding, just an easy stovetop version, adapted from the America's Test Kitchen Family Cookbook. It's just the ticket, slightly warm on a cool night, or slightly cool on a warm afternoon. And in the realm of alternative breakfasts, it's a filling start, fortified with dried fruit.
2 cups water
1 cup long grain rice
¼ teaspoon salt
4 cups whole milk
2/3 cup sugar
1 ¼ teaspoon vanilla extract
1. Bring the water to a boil in a saucepan, preferably non-stick (you’ll thank me later). Stir in rice and salt. Cover and simmer until rice is plumped, about 15 minutes.
2. Measure milk into a pourable cup and microwave for one minute. Stir milk followed by sugar into the rice. Let cook for about another 45 minutes, until mixture is very thick.
3. Remove pan from stovetop and stir in vanilla.
4. A sprinkle of cinnamon is nice, so is nutmeg. If you’ve ever read or listened to Carmen Deedy’s stories about growing up in Havana, Cuba, and Decatur, Georgia, you’ll want to add a squeeze of half of a lime to the mixture. Raisins, craisins and other dried fruit are nice.