Simple Stovetop Rice Pudding

1. Bring water to boil in large saucepan. Stir in rice and salt, cover, and simmer over low heat, stirring once or twice, until water is almost fully absorbed, 15 to 20 minutes.
2. Stir in milk, half-and-half, and sugar. Increase heat to medium-high and bring to simmer, then reduce heat to maintain simmer. Cook, uncovered and stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until spoon is just able to stand up in pudding, about 15 minutes longer.
3. Off heat, stir in vanilla. Let cool and serve at room temperature or chilled. (Pudding can be refrigerated, with plastic wrap pressed directly on surface, for up to 2 days.)

RICE PUDDING WITH CINNAMON AND DRIED FRUIT
Add 1⁄2 cup dried fruit (raisins, cranberries, cherries, or chopped prunes or apricots) and 1 teaspoon ground cinnamon along with vanilla extract.

RICE PUDDING WITH ORANGE AND TOASTED ALMONDS
Add 1⁄3 cup toasted slivered almonds and 2 teaspoons grated orange zest along with vanilla extract.