2 tbsp. butter
1 c. long grain rice
1 c. water
4 c. milk
1 (2 inch) stick cinnamon
1 c. heavy cream
1 tsp. salt
2 tbsp. sugar or more
1 tsp. vanilla
1 almond

Melt 1 tablespoon butter in a 3 quart saucepan over a low flame. Add rice and water; bring to boiling over high heat. Boil uncovered 5 minutes or 10 until water is evaporated. Add milk and cinnamon stick.

Turn to simmer uncovered, 35-40 minutes or until rice is tender. Stir occasionally. Gently stir in cream, salt, sugar and vanilla and remaining butter and the almond. Serve warm. (Whoever gets the almond will marry before Christmas.)

P. S. I use half and half for the milk for a richer pudding.