Rice Pudding

Short-grain rice, condensed milk, and a little butter modernize this old-time luscious dessert. Stovetop cooking instead of baking keeps it simple and creamy.

Ingredients

• 1 cup short grain rice (such as Arborio)
• 6 cups whole milk
• 1 tablespoon vanilla extract
• ¼ cup light brown sugar
• 1½ teaspoons cinnamon
• 1¼ teaspoons salt
• ½ cup sweetened condensed milk
• 2 tablespoons butter
• Whipped cream

Directions

1. Combine the rice, milk, vanilla, sugar, cinnamon, and salt in a 2-quart saucepan with Teflon™ nonstick coating.
2. Cover and bring to a slow boil; uncover.
3. Reduce heat to medium-low. Stir often until rice is soft and the mixture thick but creamy, about 20 minutes.
4. Remove from heat. Add condensed milk and butter and mix well.
5. Cool in saucepan 8-10 minutes; transfer to a bowl.
6. Serve warm or cool. To serve, add a little whipped cream and sprinkle with cinnamon or nutmeg.