There are some dishes you just HAVE to make a couple of times a year, and this is one of them!
3/4 c. white rice **I recently discovered that Arborio rice makes the absolute best rice pudding, but it is very expensive.
If you don't want to invest in Arborio, regular ol' white rice works fine. Just make sure you cook it long
enough so it gets soft.
4 c. milk
3/4 c. granulated sugar
Put milk and rice in the top half of a double boiler. Cover & cook over softly boiling water until all the milk is absorbed by the rice. When rice is soft and creamy, remove from heat and stir in sugar. Refrigerate (*Tip: cover with plastic wrap and put the wrap directly on top of the pudding to keep a film from forming on top of your pudding.) Can be eaten warm or cold. We like to sprinkle ours with cinnamon and sometimes add a little cold milk to the bowl.