Nana's Homemade Creamy Rice Pudding

What could be more comforting than a warm bowl of sweet rice pudding. My father loved making rice pudding. He used to save the white rice that came with Chinese take out and make pudding with it the next day. Today you can buy pretty good ready-to-eat rice pudding in the refrigerator case of your local grocery store but nothing can come close to the flavor and texture of homemade variety. You can use individual custard cups or get fancy and chill your pudding in tall parfaits or martini glasses for a more dramatic presentation. This is a super simple recipe with amazing results. Your family won't believe you made it yourself.

Ingredients...

• 1 Quart Milk
• 2 Cups Water
• 3/4 Cups Rice
• Hot water for soaking the rice.
• 1 Cup Sugar (or substitute Splenda here for a sugar-free and lower calorie pudding)
• 1 teaspoon Pure Vanilla Extract
• dash salt
• Cinnamon to sprinkle for garnish
• Optional: 1/2 cup golden Raisins

Here's how you do it...

1. Place the rice in a medium sized bowl, cover with hot water and allow to soak for 20 min.
2. Using your fingers, in the rice/water, rub the rice so it breaks into smaller pieces.
3. Meanwhile, in a 2 quart saucepan bring the quart of milk and 2 cups water to scalding over medium heat.
4. Add the drained crushed rice, sugar (or Splenda sugar substitute), and dash of salt.
5. Cook over medium heat stirring frequently for 40-60 minutes until the pudding thickens.
6. Remove from heat and stir in the vanilla.
7. Stir in the raisins should you chose to use them.
8. Transfer to individual ramekins (custard dishes) or a 2 quart casserole.
9. Sprinkle (dust) with cinnamon.
10. Allow to chill in refrigerator or serve warm.

This can be made a day ahead but I recommend covering the pudding with a cover or plastic wrap to prevent a skin from forming.