Creamy Classic Rice Pudding

1. Cook Rice

In a large, heavy-bottomed pot or a small soup kettle, bring 2 cups of water to a rolling boil. Add the salt and rice to the pot, stir to combine, cover, and let it simmer over a low flame. Stir the rice once or twice during this time, and cook for 15 to 20 minutes or until the water is nearly fully absorbed.

2. Creamy Transformation

To the rice, pour in the whole milk, half-and-half, and sugar. Turn up the heat to medium-high to bring the mixture to a simmer, then lower the heat just enough to maintain a gentle simmer. Cook the mixture uncovered, stirring it frequently, until it begins to thicken, which should take about 30 minutes. Once thickened, reduce the heat to low and continue to cook, stirring every few minutes to prevent the rice from sticking or scorching. Cook until the pudding has thickened enough for a spoon to just stand up in it, approximately 15 minutes more.

3. Vanilla Essence

Take the pot off the heat and mix in the vanilla extract thoroughly.