Grandma’s Sweet Rice

– adapted from (Stephani’s maternal great-grandmother) Delores Eggemeyer –

This is truly the creamiest rice.  Even if using 2% milk, it will still be creamy-good, the consistency so right.  I had whole milk and half ‘n half on hand, so that’s what I used– 1 cup whole, 2 cups half ‘n half.  It’s got to be made in a double-boiler over medium-low heat; then halfway through cooking, turn down to low.

Pour 1 cup sugar over 1 cup rice, then stir in the milk,   

2 tablespoons butter,

and whether or not you’d like to add anything else– raisins, cinnamon, vanilla…  

Keep a lid on it and let it cook for 2 to 3 hours, until it’s the consistency that you want, making sure the water content in the bottom boiler doesn’t cook dry.  Stir it ever so often.  This is nice to have when you just want a little something for the evening, for a rice dessert when it’s cold outside.