Rice Pudding

Old-fashioned, creamy, and luscious, this is perfect following a spicy meal, particularly Jamaican Jerk Chicken or Spicy Mustard Flank Steaks. I’m a purist and prefer this pudding as is. If you are looking for a little variety, however, you can add ¼ to ½ cup chopped lightly toasted pecans, walnuts, or pistachios or thinly sliced almonds, and/or ½ cup raisins, currants, dried cranberries, or cherries, or diced apricots or prunes at the same time you add the vanilla.

Serves 6 to 8.

2 cups water
1 cup jasmine rice
¼ teaspoon kosher salt
3½ cups whole milk
¾ cup heavy cream
¾ cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

1. Place the water in a medium-size saucepan and bring to a boil over high heat. Add the rice and salt and return to a boil. Lower the heat to low, cover, and simmer, stirring every 5 minutes, until the rice is almost tender, about 10 minutes.

2. Add the milk, cream, and sugar, and cook, stirring frequently, until almost all the liquid has been absorbed, about 30 minutes. Stir in the vanilla extract, and pour into a 9 x 12-inch baking pan. Sprinkle with the cinnamon and let cool to room temperature.

3. Serve immediately, or cover the surface tightly with plastic wrap and refrigerate for up to 2 days.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)