Patiently waiting for the rice pudding to be just right! Not too thick, not too thin.
While some people like rice pudding as a dessert, I always think of it as a breakfast dish. I like the texture of rice pudding better than tapioca, and with some salt and cinnamon added there is a nice complexity to the flavors.
Bring the rice, water and salt to a boil and simmer until the water is absorbed (about 15 minutes). If the rice isn’t plump and fluffy enough you can add some more water.
Stir in the milk, sugar, raisins & vanilla and cook uncovered over medium-low heat for 30-40 minutes, stirring frequently. You are looking for it to be thick, but not firm.
