Creamy Rice Pudding
This recipe is from the package of Mahatma rice; very delicious and creamy

1 1/2 quarts 2% or whole milk
2/3 cups sugar
1/2 cup long grain rice
1/2 cup raisins (OPTIONAL)
1 t vanilla extract (pure only)

combine milk, sugar and rice in heavy saucepan. Bring to a gentle simmer over medium heat, then 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. Add raisins now if you want them.

Increase heat to medium and cook, stirring frequently, until rice has absorbed most of the milk, but not all, and the pudding is creamy, about 30 minutes longer. Remove from heat and stir in vanilla.

When it cools, it'll thicken, but still be very creamy. Serve warm or well chilled.

Serves 8