Unlike my cinnamon raisin custardy baked rice pudding, this rice pudding is smooth and creamy. Without any extras it is also rather bland in the most pleasant vanilla sort of way, making it a good choice for the sick as well as a delicious simple dessert. This recipe is from my mother's friend Ann, who used to make it frequently as a treat for my father who loved it.
1 quart milk (I use whole)
1/2 cup rice (I use regular long grain white rice)
1/2 cup sugar
Combine milk, rice and sugar in a large pot. Cover and let simmer for 35 minutes, stirring occasionally to prevent sticking.
2 egg yolks
2 cups half and half or cream
Whisk together yolks and half and half and slowly pour into rice mixture. Cook uncovered for an additional 20 minutes, stirring frequently. Stir in a spoonful of vanilla. Let cool slightly and ladle into pudding dishes. I usually make a double recipe which yields approximately 14 small servings. Serve warm or chilled.