Simple stovetop rice pudding from Cook's Illustrated Annual Edition 1996 by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 27, 2019

    This is my favorite rice pudding recipe - I "retired" my other stovetop rice pudding recipes after finding this one! Creamy, nicely thickened, tender rice, and great flavor. The recipe's great as written, but I've found that there's a fair amount of flexibility around the ratio of milk to half-and-half, so it can be made richer or leaner to taste. A mixture of heavy cream and milk also works well as a half-and-half substitute. When the pudding's come out thicker than I'd like, I stir in some fresh cream or half-and-half to thin it a bit - this also gives it a wonderful fresh cream flavor on top of the cooked cream flavors. When eating the pudding plain, I like it to be a bit sweeter than specified in the recipe and bump up the sugar to 3/4 cup. Making a half-batch works fine. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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