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I used 3 packed cups of cooked basmati rice, mixed with 2 cups 2% milk, 2/3 cup sugar, 1 teaspoon vanilla and 2 tablespoons butter. I brought the mixture to a boil then reduced the heat to medium low and brought it to a simmer. I added the last 1 cup of milk throughout the 25 minutes of cooking time. For the last 5 minutes of cooking I reduced the heat to low. Stir your pudding every couple minutes to prevent a skin from forming! I prefer rice pudding cold so that's the way mine was served. I did not add lemon zest or cinnamon. I would make this again :

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This was great! I usually make rice pudding with eggs and then bake it. My family liked that but LOVED this version. It was easy to make and I liked that you could keep an eye on dessert as you're making dinner. I usually use leftover rice from Chinese takeout, it works out really well.

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What temperature is this suppose to be cooked at? Why is adding the raisins and vanilla separate step from combining everything else in the first step? Are the first ingredients suppose to cook a bit before adding the raisins and vanilla. This was a tasty recipe but since I had to make assumptions on cooking temperature, mine cooked way faster and is basically sticky rice now.