Half Gallon Whole Milk
1 Cup Sugar
1 Cup medium Rice
4-5 Cinnamon Sticks
Cook about 1 hour
Stir constantly until thick
Remove Cinnamon sticks
Add 1 TBSP vanilla
Cover with saran wrap to prevent skin
sit overnight
add milk till pudding is desired consistancy.
I used long rice
I cooked over medium heat and lowered it as needed and raised it as needed. If I saw small bubbles I lowered it because I didn't want it to boil It didn't thicken until about an hour. I cooked it about an hour and 10 minutes or so. I was a thicker consistancy, similar to the way my oatmeal looks...creamy.
I did suran wrap and once mostly cool, I added 3/4 cup of milk and put in fridge. I did not stir. The next day it was the perfect consistancy to Phil's liking and I topped it with cinnamon.
