Rice pudding is one of those sweet desserts I yearn for in the cold, dreary winter months. It seems many cultures have their own variations on this simple dish, including arroz con leche, India’s kheer, Greek rice pudding, and Italian rice pudding, to name a few.
Rice pudding can be baked or cooked on the stovetop. I like this stovetop recipe for its creamy consistency and texture. You can use whole milk if you prefer it to the half-and-half.
This comforting conclusion to just about any meal is easy to make. (And by the way it is a great afternoon snack with a cup of tea.) Be sure to select medium-grain rice for the pudding for its delicate characteristic in this dish.
Here, the rice is cooked in half-and-half until it just becomes creamy. Feel free to leave out the fruit if you prefer a simple cinnamon rice pudding. If you do like fruit, you could add other dried fruit like dried cherries or cranberries.
Serve this at room temperature or chilled. If serving this cold, a dollop of whipped cream spooned on top will make this extra special.
