Stovetop Rice Pudding
Adapted from The Moosewood Cookbook
Preparation time: 1 1./2 hours (most of which is for simmering)
Yield: 4 to 6 servings

1 cup short-grain brown rice
3 to 3 1/2 cups milk (plain soy milk will work)
1/2 to 3/4 teaspoon salt
4 to 5 tablespoons sugar, honey, or real maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
A dash of nutmeg

OPTIONAL:
A handful of raisins
Up to 1 tablespoon fresh lemon juice
Extra cinnamon or nutmeg for the top

POSSIBLE TOPPINGS:
Yogurt
Sliced fresh or dried fruit
Chopped, toasted nuts
  1. Rinse the rice in a strainer. Drain it well, and transfer to a saucepan, and add the milk. Bring to a boil, cover, and lower the heat to the slowest possible simmer. Cook until the rice is very tender. This will take up to 1 1/2 hours.
  2. About 1 hour into the cooking, stir in the salt, sweetening, vanilla, spices, and optional raisins.
  3. If you want an extra thick and creamy rice pudding, transfer about 1 cup of the rice to a blender, add about 1/2 cup additional milk, and purée. Return this to the pot and mix well.
  4. Stir in lemon juice to taste, if desired, and adjust the sweetening to taste as well. If you like, you can sprinkle a very light dusting of cinnamon and/or nutmeg on top for a finishing touch. Serve at room temperature or cold, possibly topped with any of the optional toppings.