Rice Pudding

This simple stovetop rice pudding, a Segenalese adaptation of what was probably a dish introduced by the French, is delicious comfort food. The pudding cooks to a creamy texture. It can be made ahead, then served chilled or at room temperature. We prefer ours slightly warm, except in the heat of summer. As the pudding cools, it thickens; you can thin it if you wish by stirring in a little warm milk.