This is not a quick, stove-top rice pudding. This is the real thing: the hours of slow cooking turn the rice into a delicious vanilla-flavored cream with crusty edges.

• 4 cups milk
• 2/3 cups sugar
• 1/2 cup uncooked rice
• 1/2 t salt
• 1 t vanilla
• 1/2 cup raisins

In oven-proof dish, mix the milk, sugar. rice, salt and vanilla. Bake, uncovered, for 3 hours at 300F, stirring three times during the first hour. After the first hour, stir in raisins and continue baking until done.

Easy vegan: Substitute almond milk for the regular milk and use raw sugar.