Adapted from Food Wishes recipe. I like my rice pudding with short or medium grain, they're stickier?

If you have leftover rice, i recommend you use it. Cooking rice in the pot tends to burn at the bottom and it's annoying.

• If boiling rice in pot, put in 1 cup rice, 2 cups water, boil until finished.
• Turn off heat, add in half cup of sugar and 2 cups of vanilla almond milk for nutty vanilla-ness. I didn't have vanilla extract so this was perfect.
• Make sure starch at bottom of pan is whisked or scraped back into mixture to prevent pot burns.
• Cook together rice, sugar, and milk, and when you want to, add in a bit of cinnamon, to taste, and about a tablespoon of butter.
• Cook down until rice pudding SLOWLY melts moves back to center when you scrape down the center. When it moves like molten lava and somewhat holds its shape, you should take off heat.
• Pour into a whatever container and chill for two hours, that should be the best time to serve. You can eat it hot but i like it cold.

Probably 3 huge servings? If you're reasonable then it would be 8 servings.