Creamy Stovetop Rice Pudding

Ingredients

• 3/4 cup medium- or short-grain white rice (such as Arborio)
• 1 1/2 cups water
• 1/4 tsp salt
• 4 cups whole milk
• 1/2 cup sugar
• 1 cinnamon stick
• 1 1/2 tsp vanilla extract
• 2 tbsp butter
• 1/2 cup raisins (optional)
• ground cinnamon mixed with a little sugar, to serve

Steps

1. Bring the rice, water and salt to a boil in a heavy saucepan or Dutch oven. Lower the heat, cover and simmer until the water is absorbed, about 10 minutes.
2. Add the milk, sugar and cinnamon stick. Simmer gently, uncovered, stirring often so it doesn't catch, until the rice is very tender and the pudding is thick and creamy, 25 to 30 minutes.
3. Remove from the heat and stir in the vanilla, butter and raisins.
4. Discard the cinnamon stick. The pudding thickens as it cools; stir in a splash of milk if it gets too stiff.
5. Serve warm or chilled in bowls, sprinkled with cinnamon sugar.

TipStir more often in the last 10 minutes; that's when the starch thickens and the bottom can scorch.