Rice Pudding

This is the recipe for "stove top" rice pudding in The Joy of Cooking:

Combine in a heavy saucepan:

• 3/4 cup medium or long-grain white rice
• 1 1/2 cups water
• Heaping teaspoon salt

Bring to a simmer over medium-high heat, then reduce the heat to low, cover, and simmer until the water has been absorbed, about 15 minutes. Stir in:

• 4 cups whole milk (I used 2%)
• 1/2 cup sugar

Cook, uncovered, over medium heat for about 30 minutes, stirring frequently, especially toward the end of cooking. The pudding is done when the rice and milk have made a thick porridge. Do not overcook. Remove from heat, and stir in:

• 1/2 teaspoon vanilla
  

Spoon into a serving bowl or six 5 to 6 ounce custard cups or ramekins. Press plastic wrap direcctly onto the surface to prevent a skin from forming. Serve warm, at room temperature, or cold. If you wish, sprinkle with ground cinnamon.

I halved the recipe, but accidentally added the full amount of sugar - not the worst mistake.

This is a simple recipe for basic, classic rice pudding.