How to make rice pudding.

Yesterday I was craving something sweet, had run out of grapes, apples and pears, and had already eaten three bananas. I hadn't tested cane sugar yet, but since honey, rice and milk are on the okay list, I decided to make rice pudding. Here's the simple three-ingredient version.

some milk (a little less than 2 cups)
between 1/3 and 1/4 cup of arborio rice
honey!!

Err on the side of less milk, rather than less rice. If it gets thick before the rice is fully cooked, you can just add more milk to the pan.

You can also add a pinch of salt, which make it less cloyingly sweet.

And if you're not into honey's flavor, you can use white sugar instead. Or a little white sugar and a little honey.

And if you aren't presently in the midst of attempting to determine the affect of different foodstuffs on your unexplained rheumatism, you could add vanilla, nutmeg, cinnamon, raisins, orange zest, or anything else flavory.

Boil the milk and the rice, stirring often to keep it from sticking to the bottom of the pan. It doesn't have to be boiling like crazy, just a nice simmer to keep it cooking. About 15 or 20 minutes. The rice will start to leak starch into the milk and it'll get thicker and creamier, like a risotto. Taste the rice at this point to make sure it's as cooked as you want it - soft and a little chewy.

Once the texture is what you want, stir honey into the rice by the spoonful, tasting as you go. I went crazy and unleashed a good quarter cup into mine the first time - this was a little overly sweet.

The rice pudding in the photo below is done. I only made about half the recipe, which is why it doesn't look like very much. If you want it a little creamier than this, just add more milk.