-
1
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat, reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubbles breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
-
2
Add raisins, increase heat to medium, cook, stirring frequently now, until rice has absorbed most of the rest of the milk - - but not all - - and the pudding is creamy, about 30 minutes longer.
-
3
Remove from heat and stir in the vanilla. When cool, it will thicken, but still be very creamy - - with no cream. Serve warm or well chilled.
-
4
A Thai-Pudding Delight -- substitute a 14 ounce can of coconut milk (not cream of coconut) for part of the milk. Fold in 1 tablespoon zest of lime and garnish with lime zest and shredded toasted coconut.
-
5
Mocha Rice Pudding -- add 2 teaspoons instant espresso powder when adding vanilla extract. To cooled pudding add whipped topping and sprinkle with a mixture of sugar and espresso powder.
-
6
Swedish Rice Pudding -- to cooked and cooled Classic Creamy Rice Pudding, fold in 3/4 cup whipped cream. Add 1 teaspoon almond extract with vanilla extract. Top with toasted almond slivers.
-
7
Strawberry Parfait Rice Pudding -- in four parfait glasses, alternate Classic Creamy Rice Pudding with layers of fresh strawberries. Top with whipped cream and a dollop of strawberry jam
