From Cook's Illustrated Cookbook. This version is half the recipe from the cookbook.
1 cup water
1/2 cup medium-grain rice
1/8 tsp salt
2 1/2 cups whole milk or rich plant-based milk
3 tbsp sugar
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup raisins
Cook rice and salt in the water until the water is almost absorbed, 15-20 minutes.
Heat the milk and stir it into the rice along with the sugar. Increase heat so mixture boils, then regulate the heat to keep it at a simmer, uncovered. Cook, stirring frequently, for 30 minutes. Reduce heat to low cook an additional 15 minutes or until a spoon is just able to stand up in the pudding. Be sure to stir often to keep the pudding from sticking to the pan.
Off heat, stir in the vanilla, cinnamon and raisins.
Serve at room temperature or chilled.
2020 This is good and very adaptable. Try with brown rice? It almost gets too thick if refrigerated, so perhaps don’t cook so long? Or add more milk?
Version 2, from Food Network
1 cup cooked rice
2 1/4 cups milk, include partly coconut milk
3 tbsp sugar
1/2 tsp cardamom
1/3 cup ground almonds
Cook in saucier until thick and creamy, stirring often.
2020 Good and easy. Original calls for golden raisins. I used black raisins and did not think they added anything. Try using no sugar? Add cinnamon?