Rice Pudding (Tiffani)

1 1/2 Quarts milk

2/3 C Sugar

1/2 C Rice

Combine all ingredients in heavy saucepan.  Bring to a gentle simmer over medium heat.  Reduce heat and cook, uncovered, for 1 hour, stirring occasionally.  The milk should just barely simmer, with bubbles breaking only at the outside edge of the surface.  After an hour, the rice should be soft.

Increase the heat to medium, and cook, stirring frequently, until the rice has absorbed most of the rest of the milk – but not all- and the pudding is creamy, about 30 minutes longer.

Remove from heat and stir in 1 tsp. vanilla.  You can serve warm or chilled.  Store in the fridge.