Published September 1, 1996.
We embarked on the pursuit of a really wonderful rice pudding recipe, looking for a straightforward stovetop rice pudding in which both the texture and flavor of the primary ingredient would stand out. In search of our perfect rice pudding recipe, we found that cooking the rice in milk or cream obscured the rice flavor, while a cooking medium of water emphasized it. The most appealing balance of rice flavor and satisfying, but not too rich, consistency derived from cooking the rice in 2 cups of water until it was all absorbed, then adding equal parts of whole milk and half-and-half to make the pudding.
We prefer pudding made from medium-grain rice, but long-grain is perfectly acceptable if that’s what you happen to have on hand.
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