Although there are many, many similar versions of this stove-top rice pudding around, I took my initial direction from Dave Lieberman.
Makes: Serves 6.
1/2 cup short grain (Arborio) rice
2 tsp. butter
2 cups whole milk or half & half
1/4 cup sugar (white or brown)
1 vanilla bean or 1 tsp. good vanilla
1In a medium saucepan, bring the rice, butter and 1 cup water to a simmer; cook for 15 minutes, until tender. Add the cream, sugar and vanilla (bean or extract) and simmer for about 30 minutes, until the rice absorbs most of the cream and the mixture is thick and creamy.
2Serve immediately, while still warm, or cool it down - if it thickens up too much, stir in a little more cream to loosen it up.