Classic Rice Pudding

Page: https://cooking.nytimes.com/recipes/1019148-classic-rice-pudding

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Creamy and delicious. Perfect texture at 35 minute mark and just the right sweetness with 1/4 cup sugar. I did skimp on the salt (used about 1/2 teaspoon) and added a cinnamon stick to the milk and sugar. Nice and creamy without eggs or heavy cream.

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