Cook milk and rice for about 35 minutes, just below boiling. Watch careful during the last 15 minutes, to be sure that it doesn't boil over. 5 minutes before completion, add the sugar, stirring constantly.

Pour into a pie pan, and top with cinnamon. Serve warm or cold. Makes 1 pan.

Rice Pudding a la Susan Barrington

Grandma's Rice Pudding

Use 1 egg per cup of milk and 1 tablespoon sugar or honey per cup of milk. Add 1/2 cup raisins per egg. Stir in 1/2 tsp vanilla. Add 1/3 cup cooked rice per cup of milk. Mix well and sprinkle with nutmeg. Set pan in hot water. Bake at 325 degrees for 45 - 60 minutes.

This is incredibly easy and Always turns out!