Stovetop Rice Pudding

1 cup short-grain brown rice
3 plus 1/2 cups milk
4 to 5 tbsp. sugar, honey, or real maple syrup
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
dash of nutmeg

OPTIONAL:
handful of raisins
Up to 1 tbsp. fresh lemon juice
Extra cinnamon or nutmeg for the top

POSSIBLE TOPPINGS:
Yogurt
Sliced fresh or dried fruit
Chopped, toasted nuts

Rinse the rice in a strainer. Drain it well, and transfer to a saucepan, and
add the 3 cups milk. Bring to a boil, cover, and lower the heat to the slowest
possible simmer. **WATCH CLOSELY TO MAKE SURE MILK WILL NOT SPILL OUT OF
THE PAN**. Cook until the rice is very tender. This will take up to 1 1/2 hours.

About 1 hour into the cooking, stir in sweetening, vanilla, spices, and optional
raisins. Transfer about 1 cup of the hot rice to a blender, add
about 1/2 cup milk, and purée. Return this to the pot and mix well.

Stir in lemon juice to taste, if desired, and adjust the sweetening to taste as
well. If you like, you can sprinkle a very light dusting of cinnamon
and/or nutmeg on top for a finishing touch.

Serve at room temperature or cold, possibly topped with any of the optional toppings.