Lehndorff’s Recipe for Rice Pudding

As requested by a Yellow Scene reader, here’s a dependably good rice pudding recipe cooked on top of the stove. The recipe can be lightened by substituting fat-free half and half, reducing the amount of sugar and leaving out the butter and egg.

Stovetop Rice Pudding

2 cups water
1 cup long grain rice
1/4 teaspoon salt
2 cups 1 percent milk
2 cups half and half
½ cup sugar
1 egg, beaten
½ teaspoon butter
1 1/2 teaspoons vanilla extract

Bring the water to a boil in a large saucepan; stir in the rice and salt. Cover and simmer on low until water is completely absorbed, about 20 minutes. Stir in milk, half and half and sugar and bring to a simmer. Stir frequently until very thick, about about 50 minutes. Take pan off heat. Stir in egg, butter and vanilla extract. Pudding can be served cold or warm.

Variations: Different rice varieties will yield puddings with different taste and textures. Short and medium grain rice makes a creamier pudding. Substitute coconut milk for the half and half and add chopped golden raisins and a pinch cardamom (Indian-style)

Garnish: Make it crème brulee-style by sprinkling the top with cinnamon sugar and using a torch or broiler to melt (but not burn) the sugar.