Rice Pudding

Preparation

1. Step 1

   In a 2-quart saucepan, combine the rice, 2 cups water and salt over high heat. Bring to a boil, then reduce heat to medium and cook uncovered, stirring frequently, until the rice softens, releases its starches and most of the water is absorbed, about 15 minutes.

2. Step 2

   Add the milk, sugar, cinnamon stick and vanilla bean seeds (if using vanilla extract, add that in Step 3 instead). Cook uncovered, stirring frequently, until the mixture comes to a lively simmer, about 7 minutes. (Keep an eye on the milk so it doesn’t boil over.) Reduce heat to medium-low and continue to cook, stirring continuously to make sure nothing scorches on the bottom or sides of the pot, until the pudding starts to thicken, and the rice is soft but not mushy, about 15 minutes. (For a looser pudding or if it will be served cold, remove from the heat. For a thicker pudding, continue cooking, stirring constantly, until it reaches the desired consistency, up to 5 minutes more.)

3. Step 3

   Off the heat, remove the cinnamon stick. Rapidly stir in the egg yolks, butter and vanilla extract, if using. (The egg yolks will cook with the heat from the pudding.) Stir in the raisins, if using.

4. Step 4

   Transfer the pudding to a large serving bowl or 4 small individual bowls. Sprinkle with cinnamon and let cool for 5 minutes. Serve, or cover with plastic wrap and refrigerate until chilled, about 4 hours. The rice pudding will keep covered in the fridge for up to 5 days.