Old Fashioned Rice Pudding - Stewed Pears . com

½ cup short grain (or medium if that's all you got) grain rice. Can use a fraction more, won't hurt
4 cups milk of your choosing (about a litre, full cream, lactose-free, plant-based), can be a bit more, won't hurt
½ cup raw sugar (for that hint of molasses flavour)
1-2 tsp vanilla extract, depending on your taste
sprinkle cinnamon (optional)

Remove excess starch from rice by washing in a strainer under cold water. Drain well.
Put milk and sugar into saucepan and bring to boil. As soon as it boils, add in the rice and immediately reduce heat. If you don't you might burn the rice. Stir for a few minutes.
Cover with a tight lid and simmer very gently on a very low heat (almost your very lowest). For the first half hour, check every ten minutes and stir to ensure the rice doesn't stick to the bottom or sides.
The rice will absorb the milk, so cook until almost all the milk has been absorbed. This will be about an hour, or just a bit over. Taste to ensure rice is soft with no crunch. It should be creamy.
At this point add essence and stir. It doesn't matter if the texture is a little soupy, the rice continues to absorb the milk even off the heat. You can also sprinkle with a little cinnamon for flavour and good looks. If not eating straight away, leave to cool for about 20 minutes before refrigerating.
Serve hot or cold with stewed/fresh fruit, or honey, or maple syrup, or ice cream.