Anyone who knows my family knows we are 'dessert people.' This isn't one I grew up with, but its a new favorite. And its not too sweet either - I actually had it for supper tonight. Okay, that might have been a stretch, it is still dessert. But its that good!
Adapted from "Cooking Life" in Bon Appetit
1 1/2 cups water
3/4 cup white rice (basmati or arborio work well)
1/4 teaspoon salt
3 cups skim milk
1 cup fat free half and half
1/2 cup sugar
1 cinnamon stick
1 teaspoon pure vanilla extract
Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, sugar, cinnamon stick, and vanilla. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, 45-55 minutes.
Remove pudding from heat (it shouldn't be extremely thick yet - it will set more, especially if you refrigerate it) and remove cinnamon stick. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly.
Serve with cinnamon and/or raisins.