1-First Step: Gather and measure Measure all ingredients before you start: 5 1/2 cups of the milk for cooking, 1/2 cup sugar, 1/2 teaspoon salt, 1/2 cup heaping long grain white rice, and 2 teaspoons vanilla. Keep the reserved 1/2 cup milk chilled for loosening the pudding later. Use a heavy-bottomed saucepan to prevent scorching and a wooden spoon that won’t scratch the pan.

2-Second Step: Heat the milk In a large saucepan, pour in 5 1/2 cups of whole milk. Add the 1/2 cup sugar and 1/2 teaspoon salt and place the pan over medium-high heat. Stir gently while the milk warms until it comes to a gentle boil around the edges. Watch carefully so it does not boil over.

3-Third Step: Add the rice and reduce heat Once the milk has reached a boil, stir in the 1/2 cup heaping of long grain white rice. Immediately reduce the heat to maintain a gentle simmer. The mixture should barely bubble; this slow approach keeps the rice from breaking apart and helps the milk thicken properly.

4-Fourth Step: Simmer uncovered and stir occasionally Cook the rice uncovered for 50 to 60 minutes, stirring occasionally. At first, stir more often to prevent the rice from settling on the bottom. As the milk reduces and the rice softens, the mixture will thicken into a custardy, yogurt-like texture. If the bottom of the saucepan starts to brown, lower the heat and stir more frequently.

5-Fifth Step: Finish with vanilla and cool When the pudding is thick and the rice is tender (after roughly 50 to 60 minutes), remove the pan from the heat. Stir in 2 teaspoons vanilla extract. Cover the surface of the pudding with plastic wrap resting directly on the surface while it cools to prevent a skin from forming. Allow to cool to room temperature, then refrigerate until chilled.

6-Final Step: Adjust texture and serve Old-Fashioned Rice Pudding firms up in the fridge. Before serving, stir in the reserved 1/2 cup milk a little at a time until you reach your preferred spoonable consistency. Sprinkle with ground cinnamon if you like. Serve chilled or at room temperature. For a warmed portion, reheat gently on the stove or microwave in short bursts, stirring and adding a splash of milk to loosen if needed.