Rice Pudding Light

• water↗1 cup
• short-grain rice (long grain will not work) or 1 cup medium grain rice (long grain will not work)↗1 cup
• unsalted butter↗1 tablespoon
• skim milk↗4 cups
• salt↗1⁄4 teaspoon
• sugar↗1⁄2 cup

  to taste

• vanilla extract↗1 teaspoon
• cinnamon or 1/4 teaspoon nutmeg↗1⁄4 teaspoon

  to taste

Step-by-step instructions

1. 1

   Bring water to a boil in a heavy 3 quart saucepan.

2. 2

   Stir in raw rice and butter, cooking, uncovered, over medium heat for about 4-5 minutes, stirring occasionally, until water is absorbed and rice looks creamy.

3. 3

   Stir in milk and a small pinch of salt.

4. 4

   Bring to just a boil over medium high heat, stirring and watching your pot like a hawk so it doesn't burn or boil over -- the second it starts to bubble, remove from heat.

5. 5

   Reduce temperature to low, and return pan to the heat to cook, covered, about 30-50 minutes, stirring occasionally (cook less for creamier, softer pudding, longer for firmer pudding).

6. 6

   Stir in sugar to taste and vanilla.

7. 7

   Pour into serving cups or bowl, dust with some cinnamon or freshly grated nutmeg, and chill well.