2 cups rice (white or brown)
2 3/4 C milk (I used whole milk because that's what I had)
1/2 C sugar
pinch of salt
teaspoon of vanilla
Bring the above ingredients to a boil. Watch CAREFULLY and stir often to keep from boiling over. (I learned this the hard way. I used a 2-quart saucepan; I'd recommend a bigger one if you're making this much pudding. It boiled over. I now have a sticky mess under the electric coil to clean up.)
Once mixture boils, turn heat down to low and stir occasionally. Let mixture cook for half an hour to forty-five minutes, or until it reaches desired consistency. Add 1 teaspoon of cinnamon. (That's all I put in it. You could add other flavorings, raisins, nuts, etc, according to your taste.) Serve hot or cold. Makes about four servings.
For us, it made two servings with a little left over. My husband said last night that he didn't care much for rice. He wasn't all that thrilled when I announced we were having rice pudding for lunch. I figured I'd have to eat it all myself. Well, I gave him a small helping so he could taste it. He took two bites and exclaimed "Whoa! That's good!" and asked for another helping. I rejoiced. (Except that now when I make rice pudding I know I'll have to share...oh well, it's totally worth it for a happy, well-fed husband!! :D ) He actually had a total of four (small) helpings; I had two and a half bigger ones. I might have finished off the potful if I wasn't already full!
And...I would have posted a picture, but we were too busy enjoying the stuff for me to take a picture of it! :)