A basic recipe for rice pudding is to mix 3 cups of milk, 2 cups of pre-cooked white rice, one-half cup of raisins and one-third cup of sugar in a saucepan. Add cinnamon and salt to taste and bring to a boil. Lower to a simmer, stirring to prevent sticking, until the milk has been absorbed and the pudding thickens.
Make Emeril Lagasse's Easy Rice Pudding by first covering one-half cup of golden raisins in a bowl with 1 cup of boiling water for approximately five minutes or until the raisins have plumped. Drain the excess water and place the raisins aside. Toast one-third cup of slivered almonds over medium heat in a skillet until golden and remove from heat.
Bring 2 and a half cups milk, 2 and a half cups heavy cream, two-thirds cup sugar and 3 and a half cups cooked rice to a simmer over medium heat in a large saucepan, stirring occasionally to prevent sticking. Reduce the heat to a low simmer and continue to cook uncovered for about 30 minutes or until the pudding begins to thicken. When a spoon is able to stand in the pudding, remove from heat and add in the raisins and toasted almonds.
Finally, add a pinch of salt, 1 and a quarter teaspoons vanilla extract, 1 teaspoon ground cinnamon, half a teaspoon of grated lemon zest and one-quarter teaspoon of ground fennel seeds and stir.