THE BEST RICE PUDDING

4-5 cups skim milk

1/4 cup sugar

1 1/2 cups medium-grain, Spanish, or Mexican rice

1 tsp. Saigon cinnamon

1/4 tsp. ground bay

3 Tbsp. brown sugar

1 1/2 tsp. salt

1 tsp. vanilla

4 Tbsp. half and half, garnish

Boil the rice in about 3-4 cups of water with 1 tsp. salt for 20 minutes. Drain the water and add the milk, sugar, vanilla, ground bay, cinnamon, and 1/2 tsp. salt. Simmer, stirring frequently, for about 20-30 minutes or until the rice is tender and the mixture is creamy. If the rice isn't done but it's too dry, add more skim milk in 1/4 cup increments until the rice is done. Serve each portion with 1 Tbsp. of the half and half.