Here is a recipe for homemade rice pudding from my friend Sarah. It's fabulous! Just made it last week. The whole family loved it! Well Scott loved it too much since one day it was there, the next it wasn't. But Avery esp loved the small bowls she got :) Enjoy the pics! I think I would love to be a food photographer!
1 1/2 cups water
3/4 cup basmati rice
1/4 teaspoon salt
3 cups whole milk
1 cup heavy whipping cream (or omit and use an additional cup whole milk, if you want to cut fat content)
1/2 cup sugar
1 vanilla bean
1 stick cinnamon
Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean and cinnamon stick. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
Remove pudding from heat and discard vanilla bean and cinnamon stick. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly. Keep refrigerated.