Cream on white

For Shari.

Rice Pudding
Adapted from The Joy of Cooking, 1997

3/4 cup white basmati rice
1 1/2 cups water
1/4 tsp. salt
4 cups whole milk
1/2 cup granulated sugar
1/2 tsp. pure vanilla extract

In a large, heavy saucepan, combine the rice, water, and salt. Place over medium-high heat, and bring to a simmer. Reduce the heat to low, cover, and simmer gently until the water has been absorbed, about 15 minutes. Add the milk and sugar, and stir to mix. Cook, uncovered, over medium heat for 30 to 45 minutes, stirring frequently, until the rice and milk have come together into a creamy, amalgamated porridge. [Toward the end, mine started making big, slow, burbling bubbles and splattering like lava - be careful of flying drops of pudding!] Don't overcook it, or it will get too solid upon cooling. Remove the pot from the heat, and add the vanilla extract. Stir well. Scoop the pudding into a serving bowl or individual cups, and press a sheet of plastic wrap against its surface to prevent a skin from forming. Chill.

I like to eat mine cold, and it makes a killer after-work snack, eaten straight from the serving bowl. Maybe breakfast too. For me, this is the epitome of down-home rice pudding - plain and humble and comforting. xo to you, Shari!