Simplest Rice Pudding

Helena's stovetop version is satisfyingly bland - or richly flavorful - depending which optional ingredients are used. It's a soft pudding, lovely to spoon still warm into a bowl, and top with nutmeg.

1 cup long-grain white rice
2 cups water
1/4 teaspoon salt
2 cups milk (not skim)
2 cups half and half
2/3 cup white or light brown sugar
1 cup raisins (optional)
1/2 teaspoon cinnamon (optional - you may wish to sprinkle it on top of each serving)
1 1/2 teaspoon vanilla
A grating of nutmeg
n a small saucepan, simmer the rice in the water and salt until the water is absorbed, 15 to 20 minutes. Then add the milk, half and half, and sugar and bring to a boil. Turn heat to low and add the raisins if desired. Simmer until most of the milk is absorbed, about 30 minutes. Stir occasionally to prevent scorching or a skin from forming on the top. The pudding should still be a bit soupy (more of the milk will get absorbed as it cools). Stir in the cinnamon, vanilla, and nutmeg.
Let sit and cool to warm or chill before eating. A film of plastic wrap placed over the top of the pudding will prevent a skin from forming.