Everyone sleeps on this one until they try it. Old-fashioned and soothing

This simple base is the kind of recipe farm kitchens have played with for generations. If you like a little spice, add a pinch of cinnamon or nutmeg while the pudding cooks, or sprinkle it over the top just before serving. A handful of raisins or other dried fruit can be stirred in during the last 10 minutes of cooking so they plump up in the warm milk, much like the old church-supper versions many of us grew up with. For extra richness, you can swap some of the milk for half-and-half or stir in a small knob of butter at the end. If you only have leftover cooked rice on hand, you can still make this: gently simmer 2 cups of cooked rice with 2 1/2 cups of milk and the sugar, cooking until thick and creamy, then finish with the vanilla. For those who like things less sweet, simply cut back the sugar a bit and let each person drizzle on a little honey or maple syrup at the table. And if you’re cooking for a smaller household, the recipe halves nicely—though around here, we rarely mind having a little extra rice pudding waiting in the refrigerator for tomorrow’s breakfast.