Nina's Rice Pudding

My mother-in-law, Nina, is an amazing cook.  I'm so glad that I've learned some good techniques and great recipes from her.  Here's a simple rice pudding that has an old-world feel. It's perfect for a crisp fall day!

Start with 5 cups of whole milk, 1/3 cup sugar and a half stick of butter in a heavy bottomed pot.

Heat it on medium high until the butter melts.  Then add 3/4 cup rice.  Don't use the good stuff, cheap rice is best!

Lower the heat to simmer, and cook this slow and long, stirring every 5 minutes or so.  Don't go too far away until you know that the milky rice is just bubbling softly.  Make sure the heat isn't too high.  If you've ever had milk boil over on the stove, you know what I'm talking about.

It should start to get "thickish" in about an hour, but it could take longer.  Remember that it will thicken up much more when it cools, so don't let it get too thick on the stove.

When it's done add 1-2 teaspoons of vanilla and pour into a glass dish to cool.  I put plastic wrap right over the top of the surface so that it doesn't form a rubbery "peel" as it cools.  Refrigerate for at least an hour.  Sprinkle with cinnamon before serving.

You could add some raisins during the cooking if you like! I've also tried this with coconut milk and it's really nice.

Let me know what you think!