Here's the recipe I've been using:
For me the key is arborio rice.
This is really the base:
4 ¼ cups milk
3/4 cups + 2 tablespoons arborio rice
1/4 cup butter
1/3 cup sugar
½ teaspoon vanilla extract
some extra milk or cream (2/3 cup)
Slowly bring the milk and the rice to the boil, stirring constantly. Then reduce the heat to low to medium as soon as it starts to boil and cook the rice for about 25-30 minutes, stirring constantly. Add the vanilla, sugar and butter and stir until melted. Transfer to a bowl, cover with foil and allow to cool. Once it has cooled completely the rice pudding might not be creamy anymore. In that case stir additional cold milk/cream into the pudding until you get the creamy texture that you like.
I usually just stir in the fruit - or if want chocolate - add 2 tablespoons of cocoa.
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