Rice Pudding Light

Directions

1. 1
   Bring water to a boil in a heavy 3 quart saucepan.
2. 2
   Stir in raw rice and butter, cooking, uncovered, over medium heat for about 4-5 minutes, stirring occasionally, until water is absorbed and rice looks creamy.
3. 3
   Stir in milk and a small pinch of salt.
4. 4
   Bring to just a boil over medium high heat, stirring and watching your pot like a hawk so it doesn't burn or boil over -- the second it starts to bubble, remove from heat.
5. 5
   Reduce temperature to low, and return pan to the heat to cook, covered, about 30-50 minutes, stirring occasionally (cook less for creamier, softer pudding, longer for firmer pudding).
6. 6
   Stir in sugar to taste and vanilla.
7. 7
   Pour into serving cups or bowl, dust with some cinnamon or freshly grated nutmeg, and chill well.