I forgot that I never posted this recipe, though I have mentioned it on occasion. It's not pretty, but it certainly tastes good. I was motivated to make some myself years ago after being disappointed consistently by the flavorless glop that's served in so many restaurants. The vanilla is only one of the things that separates this recipe from those. I suspect butter and egg are two other things. While the restaurant variety has cinnamon sprinkled decoratively on top, all that means is that the top layer gets the best part of the serving. Thus, I stir it in so every bite has the right amount of cinnamon.
In point of fact, I've always added vanilla to my rice pudding recipes, and I never thought to call it Vanilla Rice Pudding. But, I do like a good pun, so I couldn't resist.
1 cup white rice
2 cups warm water
1 2⁄3 cups half-and-half
1⁄2 cup skim milk
1 cup brown sugar
1 tablespoon ground cinnamon
1⁄4 teaspoon kosher salt
1 egg, beaten
1 1⁄4 cups golden raisins
2 tablespoons light butter
1 teaspoon vanilla extract (pure)
- Bring two cups of water to a boil. Stir in rice and reduce heat to Low. Simmer for 20 minutes, covered, stirring occasionally until the water is absorbed.
- Stir half-and-half, brown sugar, cinnamon, and salt into the cooked rice. Cook on medium heat, stirring frequently to prevent sticking and clumping. Continue for about 15 minutes, until thick and creamy.
- Stir in egg, skim milk, and raisins and cook for another 5 minutes.
- Remove from heat and stir in butter and vanilla extract.