This has always been one of my favourite desserts. I remember when I first started trying to make it in California at the ripe age of 18 lol. The threat from Dale to "not try that," and "do NOT leave the rice alone," ended up in me using the wrong rice and burning it all to the bottom of the pan. Fortunately since then, I have wizened up a little bit (just a little ;) ) and can now make a deliciously tasty rice pudding.
It's important to not use instant rice in this recipe, it doesn't cook long enough to absorb the milk. Most rice pudding recipes will call to boil the rice in milk from the get go, but I don't see the point burning off so much milk.
I take about 2 cups of rice, and 3.5 cups water or so. Cook the rice until fluffy (but not fully cooked), then drain. Add about 2 cups of milk to the rice and finish cooking until tender. You may or may not want to add more milk depending on how creamy you like your pudding. I prefer using full cream milk for this, it's a creamier taste.
Once the rice is cooked, add about 1/4 a cup brown sugar, and 1/4 a cup white sugar. Mix into the rice, with about 1 teaspoon of vanilla. Voila, perfect rice pudding! :D
Sweeten to taste, but one of my favourite ways to eat this is with Jam, or with melted chocolate! Can't go wrong, and a little bit of warm rice pudding can be the perfect comfort food for a cold night outside.