The Best Rice Pudding

I must admit that I am more of a cook than a baker. It's a weird thing that there's a difference, but I love cooking things. I love watching them change and become something different than the raw ingredients you start with. So even when it comes to desserts I love cooking them. I love eating baked goods, but when it comes to what I enjoying making myself - it's the cooking process I love. So anywho, cooking pudding is one of the most satisfying cooking experiences out there. In this recipe you start with 8 cups of liquid and during the process of making it it becomes thick, creamy, and gorgeous. Sure it takes some time, but all the best things take time and this is one of them. If you like classic rice pudding this the recipe for you! You can serve it warm or cold and you can certainly add raisins if that's your thing. It's really delicious and well to me it's the perfect dessert.

The Best Rice Pudding

6 1/2 cups milk (I used 1%)
1 1/2 cups heavy cream
1 cup uncooked medium grain rice (I used Calrose)
1/2 cup sugar
1/2 teaspoon kosher salt (if using regular salt use less)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons butter
1 1/2 teaspoons vanilla

In a large saucepan, add the milk, cream, rice, sugar, salt, cinnamon, and nutmeg. Bring to a boil, stirring frequently. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.

Uncover and continue to simmer until the rice is tender and the pudding has thickened, about 20 - 25 minutes, stirring constantly to prevent scorching. Remove from heat and add butter and vanilla and stir.

Transfer to a bowl and cover the surface of the pudding with plastic wrap to prevent a skin from forming. Chill for 1 hour or overnight. Serve warm or chilled with a light sprinkle of cinnamon.

Makes 8, 1/2 cup servings