Simple Stove-Top Rice Pudding

As a kid in South America, I ate my share of arroz con leche (rice pudding). This version, however, is the best I've ever tasted. I recommend making the cinnamon-and-dried-fruit variation by adding 1/2 cup raisins and 1 teaspoon cinnamon along with the vanilla at the end.

1/4 teaspoon salt
1 cup medium- or long-grain rice
2-1/2 cups whole milk
2-1/2 cups half-and-half
2/3 cup granulated sugar (may substitute brown sugar)
1-1/4 teaspoons vanilla extract

1. Bring 2 cups water to a boil in a large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes.

2. Add milk, half-and-half, and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, 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 a spoon is just able to stand up in the pudding, about 15 minutes longer.

3. Remove from heat and stir in vanilla extract. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.)

From The Best Recipe

Basic Roasted Carrots

I hate cooked carrots, but I love these roasted baby carrots. The key is to caramelize them at a high temperature—makes them taste almost like candy. Even my four 1-year-olds give this simple recipe eight thumbs up!

2 pounds baby carrots
2 tablespoons olive oil
1/2 teaspoon salt

Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast for 12 minutes. Shake pan to toss carrots; continue roasting about 8 minutes longer, shaking pan twice more, until carrots are brown and tender.

From America's Test Kitchen