“Rice pudding” is such an ordinary name for this dish. I prefer what they call it on the tinned variety at the grocery store: creamed rice, which so much better sums up the unctuous quality of rice baked with cream and sugar. Cook it low and slow and serve it in small portions. It’s only lightly sweetened but very rich, a real grownup dessert instead of a kiddy treat, although kids shovel it down like ice cream. I like it chilled as well as warm, so leftovers are never a problem.