Rice Pudding

Prep Time: 1 hour

Makes 6-8 servings

1 1/2 cups
1 cup uncooked regular long-grain rice
1/4 tsp. salt
2 cups whole milk
1 tbsp. unsalted butter
1 tsp. vanilla extract
1 tbsp. granulated sugar
1 almond
cinnamon-sugar mixture (optional garnish)

BRING water to a boil in a medium saucepan over medium-high heat. Stir in the rice and salt. Cover the pot, reduce the heat and simmer for 20 minutes.

ADD milk, cover loosely and cover until milk has been absorbed, about 40 minutes. (You may stir the rice a bit, but over-blending will make your rice pudding turn out more like porridge).

STIR in the butter, vanilla and sugar. Put the almond in the pudding.

SERVE in small bowls with the cinnamon-sugar mixture in a shaker on the side.